Lunch

Low fat, low sodium chicken vegetable soup is for Lunch.

Low fat, low sodium chicken vegetable soup takes 20 minutes to prepare.

Low fat, low sodium chicken vegetable soup takes 45 minutes to cook.

Low fat, low sodium chicken vegetable soup makes 4 servings.

The ingredients for Low fat, low sodium chicken vegetable soup are:

Squash, yellow (or zucchini)
Squash, butternut (or acorn--pre cooked)
Carrots--2 medium
Potatoes--2 small
Green beans--1 cup
1/2 medium onion, diced
Eggplant--1/4 large or 1/2 small
Chicken breasts--two cooked breasts, bone and fat removed.

Here is how you make Low fat, low sodium chicken vegetable soup:

Slice all fresh veggies and briefly stir fry, then add chicken broth, tomatoes and cooked chicken breasts (I poach them ahead of time and have on hand.) Cook until vegetables are tender. Makes 4 generous servings of 2 cups each or 8 servings of 1 cup (divide nutrients and calories in half if you choose this option.)Number of Servings: 4Recipe submitted by SparkPeople user HLTHYETER.

The nutritional information for Low fat, low sodium chicken vegetable soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 297.7

• Total Fat: 2.8 g
• Cholesterol: 73.4 mg
• Sodium: 214.8 mg
• Total Carbs: 34.8 g
• Dietary Fiber: 7.4 g
• Protein: 32.0 g

The dietary needs meet for Low fat, low sodium chicken vegetable soup is Low Fat