Low fat, low sodium chicken vegetable soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 297.7
  • Total Fat: 2.8 g
  • Cholesterol: 73.4 mg
  • Sodium: 214.8 mg
  • Total Carbs: 34.8 g
  • Dietary Fiber: 7.4 g
  • Protein: 32.0 g

View full nutritional breakdown of Low fat, low sodium chicken vegetable soup calories by ingredient
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Introduction

Chicken vegetable soup made from seasonal fresh vegetables, low sodium chicken broth, low sodium tomatoes and chicken breast. Chicken vegetable soup made from seasonal fresh vegetables, low sodium chicken broth, low sodium tomatoes and chicken breast.
Number of Servings: 4

Ingredients

    Squash, yellow (or zucchini)
    Squash, butternut (or acorn--pre cooked)
    Carrots--2 medium
    Potatoes--2 small
    Green beans--1 cup
    1/2 medium onion, diced
    Eggplant--1/4 large or 1/2 small
    Chicken breasts--two cooked breasts, bone and fat removed.

Directions

Slice all fresh veggies and briefly stir fry, then add chicken broth, tomatoes and cooked chicken breasts (I poach them ahead of time and have on hand.) Cook until vegetables are tender. Makes 4 generous servings of 2 cups each or 8 servings of 1 cup (divide nutrients and calories in half if you choose this option.)

Number of Servings: 4

Recipe submitted by SparkPeople user HLTHYETER.

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