Appetizers / Soups / Salads

Chicken Vegetable Soup-low sodium is for Soup.

Chicken Vegetable Soup-low sodium takes 30 minutes to prepare.

Chicken Vegetable Soup-low sodium takes 30 minutes to cook.

Chicken Vegetable Soup-low sodium makes 12 servings.

The ingredients for Chicken Vegetable Soup-low sodium are:

1 tsp Pepper, black
8 ounces Chicken Breast (cooked), no skin, roasted
3 cup, chopped Carrots, raw
3 stalk, large (11"-12" long) Celery, raw
2 cup, chopped Onions, raw
3 serving Morton Light Salt
4 cup Chicken stock, home-prepared
3 cup, chopped Cabbage, fresh

Here is how you make Chicken Vegetable Soup-low sodium:

I usually start with boiling the chicken carcass after I bake a chicken, and make part of the broth this way, but you can start with purchased broth. In a large soup or stock pot, put in the broth, carrots, onions and herbs. Bring to a boil and cook for 10 minutes. Add the celery, cabbage and chicken and cook for another 10 minutes. ook until all vegetables are tender, but not mushy. Season with light salt and pepper to taste. Serving size is one cup. This freezes very well.

The nutritional information for Chicken Vegetable Soup-low sodium is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 83.5

• Total Fat: 1.6 g
• Cholesterol: 14.1 mg
• Sodium: 237.8 mg
• Total Carbs: 10.1 g
• Dietary Fiber: 2.2 g
• Protein: 7.4 g

The dietary needs meet for Chicken Vegetable Soup-low sodium is Sugar Free