Light Homemade Chicken Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 125.0
- Total Fat: 0.9 g
- Cholesterol: 36.7 mg
- Sodium: 567.1 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 2.6 g
- Protein: 15.5 g
View full nutritional breakdown of Light Homemade Chicken Soup calories by ingredient
Introduction
I make this recipe for myself and eat it for a few days. I usually lose a pound or two if I do this once during the week. I make this recipe for myself and eat it for a few days. I usually lose a pound or two if I do this once during the week.Number of Servings: 4
Ingredients
-
2 Chicken breasts, with skin and bone
2 Carrots
3 celery stalks
1 large potato
Swanson Chicken Broth, 99% fat free, low sodium
Kosher salt
Ground white pepper
Tips
After one meal, allow soup to cool and place in individual soup containers in the refrigerator. Eat whenever your hungry until it's all gone. This meal is delicious, satisfying, and filling when eaten with a few saltine (unsalted tops) crackers.
Use the other chicken breast to make even more soup or use it on a salad if you need to change your meal up.
Directions
Rinse and place chicken breasts, two cups of water, and a teaspoon of kosher salt in a crock pot. Use the high setting for one hour, then leave on low setting for four more hours.
Remove the chicken and let cool. In the meantime, place two cups of the chicken broth in a large pot on high heat to boil. Strain the broth from the crock pot and combine it in the large pot. Place diced carrots and celery into the boiling broth and cook for 20 minutes. In the meantime, shred the chicken, reserving one of the breasts for later use. Add the chopped potatoes to the broth and cook until soft (about 6 minutes). Turn off the heat and add the shredded chicken. Add salt and pepper to taste. The soup is ready to serve.
Serving Size: Makes 4 - 6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LELA70.
Remove the chicken and let cool. In the meantime, place two cups of the chicken broth in a large pot on high heat to boil. Strain the broth from the crock pot and combine it in the large pot. Place diced carrots and celery into the boiling broth and cook for 20 minutes. In the meantime, shred the chicken, reserving one of the breasts for later use. Add the chopped potatoes to the broth and cook until soft (about 6 minutes). Turn off the heat and add the shredded chicken. Add salt and pepper to taste. The soup is ready to serve.
Serving Size: Makes 4 - 6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LELA70.