Lower Sodium Chicken Vegetable Soup
TOTAL TIME: Prep: 5 min. Cook: 6 hours
YIELD: 8 servings (2 quarts).
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
Ingredients
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1 can (28 ounces) diced tomatoes, undrained
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2 cups reduced-fat reduced-sodium chicken broth
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2 cups cubed cooked chicken breast
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1 cup frozen corn
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2 celery ribs with leaves, chopped
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1 can (6 ounces) tomato paste
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1/4 cup dried lentils, rinsed
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1 tablespoon sugar
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1 tablespoon Worcestershire sauce
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2 teaspoons dried parsley flakes
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1 teaspoon dried marjoram
Directions
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1.
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
1 cup: 140 calories, 1g fat (0 saturated fat), 27mg cholesterol, 388mg sodium, 18g carbohydrate (0 sugars, 3g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.
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