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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
  • Total Time
    Prep: 5 min. Cook: 6 hours
  • Makes
    8 servings (2 quarts)

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

  • 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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Reviews

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Average Rating:
  • alleycat1264
    May 21, 2014

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

  • Bren0825
    Sep 21, 2012

    Love this in a crock pot!

  • Babylou1
    Sep 27, 2011

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