Chicken Vegetable Soup-low sodium
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 tsp Pepper, black 8 ounces Chicken Breast (cooked), no skin, roasted 3 cup, chopped Carrots, raw 3 stalk, large (11"-12" long) Celery, raw 2 cup, chopped Onions, raw 3 serving Morton Light Salt 4 cup Chicken stock, home-prepared 3 cup, chopped Cabbage, fresh
I usually start with boiling the chicken carcass after I bake a chicken, and make part of the broth this way, but you can start with purchased broth. In a large soup or stock pot, put in the broth, carrots, onions and herbs. Bring to a boil and cook for 10 minutes. Add the celery, cabbage and chicken and cook for another 10 minutes. ook until all vegetables are tender, but not mushy. Season with light salt and pepper to taste. Serving size is one cup. This freezes very well.
Nutritional Info Amount Per Serving
- Calories: 83.5
- Total Fat: 1.6 g
- Cholesterol: 14.1 mg
- Sodium: 237.8 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 2.2 g
- Protein: 7.4 g
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