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Lower Sodium Chicken Vegetable Soup Recipe
Lower Sodium Chicken Vegetable Soup Recipe photo by Taste of Home

Lower Sodium Chicken Vegetable Soup Recipe

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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
TOTAL TIME: Prep: 5 min. Cook: 6 hours
MAKES:8 servings
TOTAL TIME: Prep: 5 min. Cook: 6 hours
MAKES: 8 servings

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

Nutritional Facts

1 cup equals 140 calories, 1 g fat (trace saturated fat), 27 mg cholesterol, 388 mg sodium, 18 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat. 1 starch, 1 vegetable.

Directions

  1. In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Yield: 8 servings (2 quarts).
Originally published as Chicken Vegetable Soup in Light & Tasty October/November 2002, p6

Nutritional Facts

1 cup equals 140 calories, 1 g fat (trace saturated fat), 27 mg cholesterol, 388 mg sodium, 18 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat. 1 starch, 1 vegetable.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Lower Sodium Chicken Vegetable Soup

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed May. 21, 2014

Very easy! A little too sweet for my taste. I think I'd try it with half the sugar next time.

MY REVIEW
Reviewed Sep. 21, 2012

Love this in a crock pot!

MY REVIEW
Reviewed Sep. 27, 2011

Tasty, simple and easy to make. I added a bit of grated cheddar cheese on top for the final product.

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