Lunch

Low-sodium Chicken/Turkey Vegetable Soup is for Lunch.

Low-sodium Chicken/Turkey Vegetable Soup takes 10 minutes to prepare.

Low-sodium Chicken/Turkey Vegetable Soup takes 20 minutes to cook.

Low-sodium Chicken/Turkey Vegetable Soup makes 6 servings.

The ingredients for Low-sodium Chicken/Turkey Vegetable Soup are:

3/4 cup diced celery
1/2 cup chopped onion
1/2 cup sliced carrots
2 cups finely shredded/chopped cabbage
5 1/2 cups Campbell's less-sodium chicken broth
3 dashes of black pepper
2 ozs. diced chicken or turkey breast
1/4 tsp dried parsley

Here is how you make Low-sodium Chicken/Turkey Vegetable Soup:

Cook celery, onion and carrots in non-stick pan until slightly cooked but still firm. Transfer to large pot and add chopped cabbage, chicken broth and black pepper. Simmer gently until cabbage is cooked. Add diced chicken/turkey meat, dried parsley and stir. Serve.Serving Size:?6-7 servingsNumber of Servings: 6Recipe submitted by SparkPeople user SPARKY1944.

The nutritional information for Low-sodium Chicken/Turkey Vegetable Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 43.0

• Total Fat: 0.3 g
• Cholesterol: 4.1 mg
• Sodium: 705.2 mg
• Total Carbs: 6.1 g
• Dietary Fiber: 1.5 g
• Protein: 5.2 g