Lower Sodium Chicken Vegetable Soup Recipes

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

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.

STEVE'S CHICKEN NOODLE SOUP

Steps:

• In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.
• Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
• Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.