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Lower Sodium Chicken Vegetable Soup Recipe

Lower Sodium Chicken Vegetable Soup Recipe

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 YIELD: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

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).

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.

Wine Pairings

Light-Bodied Red Wine

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