Poppy's Low Sodium Chicken Vegetable Soup
by John Stone
serves: 10
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Sautee chicken and minced garlic in olive oil. Add all ingredients in large pot and bring to boil. Lower heat to simmer until vegetables are soft. [Yields 20 Cups or 10 hearty 2 cup servings.] Each serving has: 162 Calories; 7 G Total Fat (1.5 G saturated fat, 1 G polyunsaturated fat, & 4.5 G monounsaturated fat); 7 mg Cholesterol; 136 mg Sodium; 388 mg Potassium; Total Carbs 18.6 G (3.1 G Dietary Fiber & 5.6 G Sugars); 7.2 G Protein. Also 64% Vit A; 22 % Vit C. {Optional 2 Tbsps of Light Sour Cream: Add 40 Calories; 10 mg Cholesterol; & 35 mg Sodium.} |
| Ingredients: |
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3 Quarts |
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Chicken Broth (Pacific Natural Organic Low Sodium) |
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2 Tsps |
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Salt Free Seasoning (Spike) |
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8 Cloves |
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Garlic, (Organic - Minced) |
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1/4 Tsp |
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Pepper, Long (Ground) |
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1 Pound |
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Chicken Breast (Fine Cubed) |
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4 Tbsps |
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Olive Oil (Extra Virgin Cold Press) |
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1 Pound |
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Corn, Sweet White (Organic 365) |
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3/4 Cup |
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Onion (Organic - Chopped) |
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1 Cup |
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Milk (lWhole Organic) |
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2 Cups |
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Carrots (Organic - Chopped) |
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1 Cup |
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Rutabagas (Organic - Chopped) |
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1/2 Cup |
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Parsnips (Organic - Chopped) |
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1 Cup |
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Turnips (Organic - Chopped) |
| Directions: |
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