Best Soup Vegetable Or Chicken Vegetable No Salt Added Recipes
PERFECT CHICKEN VEGETABLE SOUP
Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!
Provided by JAMINA1
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h6m
Yield 4
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
- Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
- Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.
Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g
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
SOUP, VEGETABLE OR CHICKEN-VEGETABLE (NO-SALT-ADDED)
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
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
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