Back to Lower Sodium Chicken Vegetable Soup

Print Options

 
 
 

Card Sizes

 
 
 
 Print
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: 140 calories, 1g fat (trace saturated fat), 27mg cholesterol, 388mg sodium, 18g carbohydrate (0g sugars, 3g fiber), 15g protein Diabetic Exchanges:1 starch, 2 lean meat, 1 vegetable

Reviews for Lower Sodium Chicken Vegetable Soup

Sort By :
MY REVIEW
alleycat1264
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
Bren0825
Reviewed Sep. 21, 2012

"Love this in a crock pot!"

MY REVIEW
Babylou1
Reviewed Sep. 27, 2011

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

Loading Image