Lower Sodium Chicken Vegetable Soup Recipes

LOWER SODIUM CHICKEN VEGETABLE SOUP

Lower Sodium Chicken Vegetable Soup image

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

Ingredients

1 can (28 ounces) diced tomatoes, undrained
2 cups reduced-fat reduced-sodium chicken broth
2 cups cubed cooked chicken breast
1 cup frozen corn
2 celery ribs with leaves, chopped
1 can (6 ounces) tomato paste
1/4 cup dried lentils, rinsed
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 teaspoons dried parsley flakes
1 teaspoon dried marjoram

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

EASY LOWER SODIUM CROCK POT CHICKEN NOODLE SOUP

Easy Lower Sodium Crock Pot Chicken Noodle Soup image

Very easy Chicken Noodle soup recipe . Make in the morning, Hot and ready when your ready for dinner

Provided by Desert Mermaid

Categories Vegetable

Time 8h10m

Yield 1 POT, 4 serving(s)

Number Of Ingredients 11

Ingredients

2 raw chicken breasts
4 (15 ounce) cans low sodium chicken broth
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup parsley, chopped
1/4 cup chopped parsnip
pepper
lawrys seasoning salt
garlic powder
8 ounces no yolk dumpling egg noodles

Steps:

1. Chop all veggies and add to crock pot.2. add low sodium chicken broth and meat.3. you can use either raw chicken breasts or left over chicken or turkey.4. add seasonings to taste, i only use a sprinkling of lawrys seasoning salt because i want it to be low sodium.5. cover and cook on low for several hours.6. when you are ready to serve, add egg noodles ,stir and replace lid for about 10 to 15 minutes . dont over cook noodles, stir and serve. easy and tasty. For the seasoning powder , I use Mrs. Dash. I only use just a small sprinkle of the Lawry's because I am trying to lower the sodium. Its very tasty this way, but season to your taste. You can use Left over Chicken Or turkey for this as well. Very Yummy and just as easy as can be.

SOUP, VEGETABLE OR CHICKEN-VEGETABLE (NO-SALT-ADDED)

Soup, Vegetable or Chicken-Vegetable (No-Salt-Added) image

Since commercially made soups are really high in sodium (even the reduced sodium ones) and the no-salt-added ones aren't very tasty, I make my own soups. I freeze this one in one-cup containers and use it (and other soups) to break up the monotony of my daily lunch salad.

Provided by Netgirls Healthy Co

Categories Potato

Time 2h15m

Yield 12 cups

Number Of Ingredients 16

Ingredients

6 cups no-salt-added chicken stock (see other recipe coming soon)
2 cups water (purified)
1 tablespoon olive oil
1 small vidalia onion
2 carrots
2 stalks celery
2 (15 ounce) cans no-salt-added diced tomatoes, including juice
2 cups frozen no-salt-added peas
2 cups corn (buy 3 ears)
2 cups green beans (buy 3 large handfuls)
1 medium yukon gold potato
1 (15 ounce) can no-salt-added navy beans or 1 (15 ounce) can other no-salt-added beans, drained, rinsed
2 tablespoons flavor enhancer (see other recipe coming soon)
3 ounces no-added-salt tomato paste
1 teaspoon black pepper
2 cups diced cooked chicken (optional)

Steps:

Make chicken stock.
Add olive oil to soup pot.
Chop onion, carrots, and celery.
Heat olive oil over medium heat.
When hot, add onion, carrots, and celery.
Saute until softened.
Add chicken stock and water and increase heat to high.
Add remaining vegetables except tomato paste, and Flavor Enhancer.
Bring to a boil.
Reduce heat to medium-low and simmer uncovered for 1 hour, stirring occasionally.
Mix tomato paste in 1/2 cup of the broth and add to soup.
Add black pepper.
Increase heat to high to return to simmer, then reduce to medium-low.
Simmer for another 30 minutes, stirring occasionally.
Add chicken, if using, and cook for 5 minutes.
Set aside enough soup for rest of week.
Freeze remaining soup in one cup containers for future use.

Nutrition Facts : Calories 126.9, Fat 1.9, SaturatedFat 0.3, Sodium 33.9, Carbohydrate 24.6, Fiber 6.2, Sugar 4.6, Protein 5.7

LOW-CARB CHICKEN-VEGETABLE SOUP

Low-Carb Chicken-Vegetable Soup image

I wanted to make a simple chicken soup without noodles or rice that was low-carb, healthy, and delicious! Use this as a base and add your own take on spices and veggies.

Provided by Vanessa Punnett Lucas

Categories Chicken Soup

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

6 cups water
2 cups chicken stock
4 medium celery stalks, sliced
3 medium carrots, sliced
½ cup chopped yellow onion
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon ground thyme
½ teaspoon paprika
salt and ground black pepper to taste
1 bay leaf
1 pound chopped cooked chicken
4 cups sliced yellow squash

Steps:

Combine water, stock, celery, carrots, onion, garlic, parsley, thyme, paprika, salt, black pepper, and bay leaf in a pot. Bring to a simmer, cover, and cook until vegetables are soft, 20 to 30 minutes.
Add cooked chicken and squash to the pot and simmer until squash is tender, about 10 minutes more.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 9.5 g, Cholesterol 57 mg, Fat 6.2 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 1.7 g, Sodium 350.2 mg, Sugar 2.7 g

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