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Return to browsing category: Poultry

Poppy's Low Sodium Chicken Vegetable Soup by John Stone serves: 10	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Sautee chicken and minced garlic in olive oil. Add all ingredients in large pot and bring to boil. Lower heat to simmer until vegetables are soft. [Yields 20 Cups or 10 hearty 2 cup servings.] Each serving has: 162 Calories; 7 G Total Fat (1.5 G saturated fat, 1 G polyunsaturated fat, & 4.5 G monounsaturated fat); 7 mg Cholesterol; 136 mg Sodium; 388 mg Potassium; Total Carbs 18.6 G (3.1 G Dietary Fiber & 5.6 G Sugars); 7.2 G Protein. Also 64% Vit A; 22 % Vit C. {Optional 2 Tbsps of Light Sour Cream: Add 40 Calories; 10 mg Cholesterol; & 35 mg Sodium.}

Ingredients:

3 Quarts

Chicken Broth (Pacific Natural Organic Low Sodium)

2 Tsps

Salt Free Seasoning (Spike)

8 Cloves

Garlic, (Organic - Minced)

1/4 Tsp

Pepper, Long (Ground)

1 Pound

Chicken Breast (Fine Cubed)

4 Tbsps

Olive Oil (Extra Virgin Cold Press)

1 Pound

Corn, Sweet White (Organic 365)

3/4 Cup

Onion (Organic - Chopped)

1 Cup

Milk (lWhole Organic)

2 Cups

Carrots (Organic - Chopped)

1 Cup

Rutabagas (Organic - Chopped)

1/2 Cup

Parsnips (Organic - Chopped)

1 Cup

Turnips (Organic - Chopped)

Directions:

Categories:

Crock Pot Cooking
Fall/Winter
Low Calorie
Low Carb
Low Fat
Low Sodium
Main Dishes
Peanut/Nut Free
Poultry
Side Dishes
Soups
Wheat Gluten Free