Chicken Corn Soup (low sodium)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 9
- 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
View full nutritional breakdown of Chicken Corn Soup (low sodium) calories by ingredient
Introduction
This is a popular Pennsylvania Dutch recipe in my part of the world. The only hard and fast rule is that you need chicken soup with corn in it, otherwise you can add any veggies, rice or pasta. Change it any way you like. This is a popular Pennsylvania Dutch recipe in my part of the world. The only hard and fast rule is that you need chicken soup with corn in it, otherwise you can add any veggies, rice or pasta. Change it any way you like.Number of Servings: 9
Ingredients
-
3 chicken breasts (split breasts work best)
small to medium onion
8-10 oz. carrots
about 3 celery stalks
1 tsp minced garlic
1 can Del Monte no salt peas
2 cans Del Monte no salt corn
2 tsps rosemary
2 Tbsp parsley
2 T olive oil
6 cups water
Directions
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.