NO SALT ADDED CREAM OF CHICKEN SOUP RECIPES

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SOUP, VEGETABLE OR CHICKEN-VEGETABLE (NO-SALT-ADDED ...



Soup, Vegetable or Chicken-Vegetable (No-Salt-Added ... image

Since commercially made soups are really high in sodium (even the reduced sodium ones) and the no-salt-added ones aren't very tasty, I make my own soups. I freeze this one in one-cup containers and use it (and other soups) to break up the monotony of my daily lunch salad.

Total Time 2 hours 15 minutes

Prep Time 45 minutes

Cook Time 1 hours 30 minutes

Yield 12 cups

Number Of Ingredients 16

6 cups no-salt-added chicken stock (see other recipe coming soon)
2 cups water (purified)
1 tablespoon olive oil
1 small vidalia onion
2 carrots
2 stalks celery
2 (15 ounce) cans no-salt-added diced tomatoes, including juice
2 cups frozen no-salt-added peas
2 cups corn (buy 3 ears)
2 cups green beans (buy 3 large handfuls)
1 medium yukon gold potato
1 (15 ounce) can no-salt-added navy beans or 1 (15 ounce) can other no-salt-added beans, drained, rinsed
2 tablespoons flavor enhancer (see other recipe coming soon)
3 ounces no-added-salt tomato paste
1 teaspoon black pepper
2 cups diced cooked chicken (optional)

Steps:

  • Make chicken stock.
  • Add olive oil to soup pot.
  • Chop onion, carrots, and celery.
  • Heat olive oil over medium heat.
  • When hot, add onion, carrots, and celery.
  • Saute until softened.
  • Add chicken stock and water and increase heat to high.
  • Add remaining vegetables except tomato paste, and Flavor Enhancer.
  • Bring to a boil.
  • Reduce heat to medium-low and simmer uncovered for 1 hour, stirring occasionally.
  • Mix tomato paste in 1/2 cup of the broth and add to soup.
  • Add black pepper.
  • Increase heat to high to return to simmer, then reduce to medium-low.
  • Simmer for another 30 minutes, stirring occasionally.
  • Add chicken, if using, and cook for 5 minutes.
  • Set aside enough soup for rest of week.
  • Freeze remaining soup in one cup containers for future use.

Nutrition Facts : Calories 126.9, FatContent 1.9, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 33.9, CarbohydrateContent 24.6, FiberContent 6.2, SugarContent 4.6, ProteinContent 5.7

SOUP, VEGETABLE OR CHICKEN-VEGETABLE (NO-SALT-ADDED ...



Soup, Vegetable or Chicken-Vegetable (No-Salt-Added ... image

Since commercially made soups are really high in sodium (even the reduced sodium ones) and the no-salt-added ones aren't very tasty, I make my own soups. I freeze this one in one-cup containers and use it (and other soups) to break up the monotony of my daily lunch salad.

Total Time 2 hours 15 minutes

Prep Time 45 minutes

Cook Time 1 hours 30 minutes

Yield 12 cups

Number Of Ingredients 16

6 cups no-salt-added chicken stock (see other recipe coming soon)
2 cups water (purified)
1 tablespoon olive oil
1 small vidalia onion
2 carrots
2 stalks celery
2 (15 ounce) cans no-salt-added diced tomatoes, including juice
2 cups frozen no-salt-added peas
2 cups corn (buy 3 ears)
2 cups green beans (buy 3 large handfuls)
1 medium yukon gold potato
1 (15 ounce) can no-salt-added navy beans or 1 (15 ounce) can other no-salt-added beans, drained, rinsed
2 tablespoons flavor enhancer (see other recipe coming soon)
3 ounces no-added-salt tomato paste
1 teaspoon black pepper
2 cups diced cooked chicken (optional)

Steps:

  • Make chicken stock.
  • Add olive oil to soup pot.
  • Chop onion, carrots, and celery.
  • Heat olive oil over medium heat.
  • When hot, add onion, carrots, and celery.
  • Saute until softened.
  • Add chicken stock and water and increase heat to high.
  • Add remaining vegetables except tomato paste, and Flavor Enhancer.
  • Bring to a boil.
  • Reduce heat to medium-low and simmer uncovered for 1 hour, stirring occasionally.
  • Mix tomato paste in 1/2 cup of the broth and add to soup.
  • Add black pepper.
  • Increase heat to high to return to simmer, then reduce to medium-low.
  • Simmer for another 30 minutes, stirring occasionally.
  • Add chicken, if using, and cook for 5 minutes.
  • Set aside enough soup for rest of week.
  • Freeze remaining soup in one cup containers for future use.

Nutrition Facts : Calories 126.9, FatContent 1.9, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 33.9, CarbohydrateContent 24.6, FiberContent 6.2, SugarContent 4.6, ProteinContent 5.7

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