Appetizers / Soups / Salads

Low Sodium Chicken and Vegetable Soup takes 15 minutes to prepare.

Low Sodium Chicken and Vegetable Soup takes 50 minutes to cook.

Low Sodium Chicken and Vegetable Soup makes 6 servings.

The ingredients for Low Sodium Chicken and Vegetable Soup are:

5 cups water
3 cups low sodium/low fat chicken broth
2 packets, no sodium instant chicken broth
2 small sweet potatoes, chopped
1/3 cup brown rice, uncooked
3 garlic cloves, smashed
5-6 sprigs fresh thyme
1-2 sprigs fresh rosemary
2 dried bay leaves
1 tsp kosher salt
1/4 tsp red pepper flake
1/2 tsp olive oil
1/4 large onion, chopped
5 mushrooms, sliced
1/2 shredded chicken breast
1/4 cup micro arugula or other dark green (spinach, etc)

Here is how you make Low Sodium Chicken and Vegetable Soup:

Combine water, broth, and instant broth in large stock pot over medium high heat. Bring mixture to a boil and add in fresh herbs, garlic, salt, olive oil and bay leaves. Reduce heat to medium-low and stir in sweet potatoes. Cook for 10 minutes then add in brown rice. Cook for anothe 10 minutes and then add chicken, followed by onions, red bell pepper, red pepper flake and mushrooms. Stir and allow to cook for an additional 5-10 minutes depending on desired doneness of onions. Remove from heat and stir in arugula ( or greens).Makes 6 2-cup servings.Number of Servings: 6Recipe submitted by SparkPeople user KIKIDWANDERER.

The nutritional information for Low Sodium Chicken and Vegetable Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 82.5

• Total Fat: 1.0 g
• Cholesterol: 4.4 mg
• Sodium: 374.1 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 1.6 g
• Protein: 4.7 g