Low Sodium Chicken Rice Soup Recipes
LOW-SODIUM CHICKEN RICE SOUP
A nice, warm soup for people who prefer to eat reduced-salt food. Sometimes I add carrots, mushrooms and/or zucchini. If you don't have sherry, use dry white wine, or if you don't have wine, white-wine vinegar or rice vinegar will do. Whatever you do, don't use "cooking sherry" or "cooking wine" if you're aiming for low sodium, because these have salt added to them. Cooking time doesn't include time to cook chicken; I generally make this with left-over cooked chicken.
Provided by echo echo
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine stock through pepper in a large pot.
- Bring to a boil.
- Add rice, cover, lower heat and simmer over low heat 20 minutes.
- Add chicken and continue to cook until chicken is hot and rice is tender.
- Sprinkle with parsley.
- Serve at once.
HEALTHY SLOW COOKER CHICKEN AND RICE SOUP
Lemon and dill brighten the deep flavors of this low-and-slow soup for the soul.
Provided by Food Network Kitchen
Time 8h20m
Yield 6
Number Of Ingredients 11
Steps:
- Toss the carrots and celery together in a slow cooker. Add the dill, thyme, bay leaf, onion and 1/2 teaspoon salt.
- Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and place them on top of the vegetables. Add the chicken broth. Cover and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the rice. While the rice warms through, remove and discard the chicken skin and bones and shred the chicken (it will mostly fall apart on its own).
- After the 15 minutes, turn off the slow cooker and remove the dill and thyme stems and the bay leaf. Add the shredded chicken and 1 tablespoon lemon juice. Taste and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped dill. Serve hot topped with whole dill fronds.
CHICKEN & RICE SOUP
Provided by Kate McMillan
Categories Soup/Stew Chicken Poultry Rice Kid-Friendly Back to School Lunch Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine the broth, rice, and 2 cups (16 fl oz/500 ml) water in a saucepan. Place over medium heat and bring to a boil. Add the chicken to the saucepan and reduce the heat to low. Simmer the chicken, uncovered, until cooked through, 10-12 minutes. Using tongs, lift the chicken pieces out of the broth and put them on a plate. Set aside to cool.
- Stir the carrot, celery, peas, garlic, and thyme into the saucepan. Raise the heat to medium and cook until the vegetables are softened and the rice is tender but not mushy, about 10 minutes. Taste the broth and season with salt and pepper to taste and a squeeze or two of lemon juice, if using.
- Shred the chicken or cut it into bite-sized pieces and add it back to the simmering soup. Cook until heated through, about 5 minutes.
- Ladle servings of the soup into insulated containers as needed and close tightly to keep warm. Don't forget to pack a spoon! (Let any remaining soup cool, then cover tightly and refrigerate for up to 4 days or freeze in individual portions for up to 4 months.)
LOWER SODIUM CHICKEN VEGETABLE SOUP
Not only is this recipe extremely low in fat, but it's as convenient as it is delicious. Chock-full of corn, lentils and tender chunks of chicken, the thick satisfying soup simmers to a heartwarming perfection in the slow cooker.-Connie Thomas, Jensen, Utah
Provided by Taste of Home
Categories Lunch
Time 6h5m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender.
Nutrition Facts : Calories 140 calories, Fat 1g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 388mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
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