Alices low sodium chicken vegetable soup

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 63.8
  • Total Fat: 0.8 g
  • Cholesterol: 8.8 mg
  • Sodium: 291.0 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 5.1 g

View full nutritional breakdown of Alices low sodium chicken vegetable soup calories by ingredient
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Introduction

I was just trying to figure out how to get my vegetables in and cut back on the sodium, so I experemented with this. I liked it, but next time I will leave out the salt. I was just trying to figure out how to get my vegetables in and cut back on the sodium, so I experemented with this. I liked it, but next time I will leave out the salt.
Number of Servings: 20

Ingredients

    6 cups carrots, sliced
    5 quarts water (20 cups)
    1 10oz. bag frozen green peas
    2 large onions
    4 tbsp. dried parsley
    4 tbsp. dried basil
    2 cups Campbell's low sodium chicken broth
    5 pieces, Purdue Chicken Breast, diced into 1 inch pieces

Directions

I like to let this cook on low for 1 1/2 hours to allow the herbs to really flavor the soup. I really enjoyed just the nature flavor of everything and not tasting the sodium like in regular chicken soup.

Makes 20 1- cup servings.

Number of Servings: 20

Recipe submitted by SparkPeople user ALICEACG68.

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