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