Low Sodium Hearty Chicken Soup with Beans and Pasta

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Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 167.9

Total Fat: 0.7 g
Cholesterol: 7.3 mg
Sodium: 249.3 mg
Total Carbs: 29.9 g
Dietary Fiber: 7.2 g
Protein: 10.1 g

View full nutritional breakdown of Low Sodium Hearty Chicken Soup with Beans and Pasta calories by ingredient

Introduction

Forget the kind in the cans, this tastes better and has far less sodium and fat than even the "low sodium" brand of canned chunky chicken noodle soup. It's very easy to make, with an investment of about an hour's worth of time. The ingredients are simple. Plus, you can feed your family for a few days on one big pot. To lower the calorie count, eliminate the beans and farfalle. Forget the kind in the cans, this tastes better and has far less sodium and fat than even the "low sodium" brand of canned chunky chicken noodle soup. It's very easy to make, with an investment of about an hour's worth of time. The ingredients are simple. Plus, you can feed your family for a few days on one big pot. To lower the calorie count, eliminate the beans and farfalle.

Minutes to Prepare: 10

Minutes to Cook: 70

Number of Servings: 16

Ingredients

3 medium carrots

3 medium celery stalks

1 medium onion

3 Yukon Gold potatoes

1 can Trader Joe's fresh yellow corn

1 lg can Trader Joe's diced Tuscan tomatoes

1 32-oz box low sodium organic chicken broth

1 cup shredded white meat chicken

1 can organic kidney beans

1 can white kidney beans (cannellini)

1 cup Trader Joe's Italian farfalle pasta

Directions

Dice all the vegetables and throw into a large soup pot. Add the entire box of chicken broth, plus enough water to cover the vegetables completely. Bring to a boil. When soup is boiling, add shredded chicken and beans, then turn heat down to medium low. Simmer for 40 minutes, stirring occasionally.

Season to taste; add pasta, then simmer another 20-30 minutes (depending upon how "al dente" you like your pasta). Serve hot with garlic bread for a hearty meal.

Makes about 16 1-cup servings.

Number of Servings: 16

Recipe submitted by SparkPeople user NEWMOMOVER40.