Chicken Corn Soup (low sodium)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
3 chicken breasts (split breasts work best)small to medium onion8-10 oz. carrotsabout 3 celery stalks1 tsp minced garlic1 can Del Monte no salt peas2 cans Del Monte no salt corn2 tsps rosemary2 Tbsp parsley2 T olive oil6 cups water
Chop/dice onion, celery and carrots as small as desired. Put the celery and onion in a stew pot with about 4 cups of the water (or until covered). Let boil, then low to medium.
In the meantime, saute onion and garlic in one Tbsp of oil until brown and soft. Add to pot, then brown chicken breasts a little with 2nd Tbsp oil in the same skillet. This is just for a little added flavor--you don't have to cook them all the way through.
Add chicken to pot with herbs and rest of water. Mix thoroughly, bring back to boil, then simmer until chicken and carrots are done. Stir in peas and corn and liquid from cans. You can fish out chicken breasts at this point to cut them into bite-sized or smaller pieces and put them back in. (If pasta or rice is desired, cook separately, then add. Rice might still soak up broth. Not included in nutrition info.)
Let soup simmer for at least a half hour, until flavors are mixed. Makes about 9 12-oz. servings (nutrition info is for a 12 oz. serving).
Good served with a tsp of Parmesan or Romano cheese on top (not included in nutrition info). Can be frozen.
Number of Servings: 9
Recipe submitted by SparkPeople user ELENASAN.
In the meantime, saute onion and garlic in one Tbsp of oil until brown and soft. Add to pot, then brown chicken breasts a little with 2nd Tbsp oil in the same skillet. This is just for a little added flavor--you don't have to cook them all the way through.
Add chicken to pot with herbs and rest of water. Mix thoroughly, bring back to boil, then simmer until chicken and carrots are done. Stir in peas and corn and liquid from cans. You can fish out chicken breasts at this point to cut them into bite-sized or smaller pieces and put them back in. (If pasta or rice is desired, cook separately, then add. Rice might still soak up broth. Not included in nutrition info.)
Let soup simmer for at least a half hour, until flavors are mixed. Makes about 9 12-oz. servings (nutrition info is for a 12 oz. serving).
Good served with a tsp of Parmesan or Romano cheese on top (not included in nutrition info). Can be frozen.
Number of Servings: 9
Recipe submitted by SparkPeople user ELENASAN.
Nutritional Info Amount Per Serving
- Calories: 156.1
- Total Fat: 4.4 g
- Cholesterol: 36.5 mg
- Sodium: 73.4 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 3.4 g
- Protein: 16.7 g
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