Low Sodium Chicken and Vegetable Soup

Name: Low Sodium Chicken and Vegetable Soup Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 5 cups water; 3 cups low sodium/low fat chicken broth; 2 packets no sodium instant chicken broth; 2 small sweet potatoes chopped; 1/3 cup brown rice uncooked; 3 garlic cloves smashed; 5-6 sprigs fresh thyme; 1-2 sprigs fresh rosemary; 2 dried bay leaves; 1 tsp kosher salt; 1/4 tsp red pepper flake; 1/2 tsp olive oil; 1/4 large onion chopped; 5 mushrooms sliced; 1/2 shredded chicken breast; 1/4 cup micro arugula or other dark green (spinach etc)

Minutes to Prepare: 15
Minutes to Cook: 50

Number of Servings: 6

Ingredients

5 cups water3 cups low sodium/low fat chicken broth2 packets, no sodium instant chicken broth 2 small sweet potatoes, chopped1/3 cup brown rice, uncooked3 garlic cloves, smashed5-6 sprigs fresh thyme1-2 sprigs fresh rosemary2 dried bay leaves1 tsp kosher salt1/4 tsp red pepper flake1/2 tsp olive oil1/4 large onion, chopped5 mushrooms, sliced1/2 shredded chicken breast1/4 cup micro arugula or other dark green (spinach, etc)

Directions

Combine water, broth, and instant broth in large stock pot over medium high heat. Bring mixture to a boil and add in fresh herbs, garlic, salt, olive oil and bay leaves. Reduce heat to medium-low and stir in sweet potatoes. Cook for 10 minutes then add in brown rice. Cook for anothe 10 minutes and then add chicken, followed by onions, red bell pepper, red pepper flake and mushrooms. Stir and allow to cook for an additional 5-10 minutes depending on desired doneness of onions. Remove from heat and stir in arugula ( or greens).

Makes 6 2-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user KIKIDWANDERER.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 82.5
Total Fat: 1.0 g
Cholesterol: 4.4 mg
Sodium: 374.1 mg
Total Carbs: 13.6 g
Dietary Fiber: 1.6 g
Protein: 4.7 g

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