Low Calorie Chicken Veggie Soup
I made a batch of this soup the other day when the weather cooled down and ate it every time I got hungry or wanted to snack. My daughter LOVED it and said it was delicious!!
You may substitute or add any vegetable you desire to fit your family’s tastes. This is just my favorite combination.
- 2 cups Squash, Zucchini
- 2 cups Yellow Squash
- 1 medium White Onion
- 3 medium stalks Celery
- 2 Cloves of Garlic
- 2 Carrots
- 1 1/4 cups Low Sodium Green Beans
- 2 cups Cabbage, Green
- 2 red potato
- 4 cups Chicken Broth Low Sodium
- 4 Boneless, Skinless Chicken Breasts
- 1 16oz can small diced tomatoes
- 1 7 oz. can tomato sauce (no sodium added)
Start out cooking your chicken breasts in the chicken broth and I usually add about a cup of water to that. Season your chicken with whatever low to “no” sodium seasonings/spices you like. Cook the chicken until it starts to fall apart. I use a flat wooden spoon to break the chicken up so it starts to shred. Add your veggies and tomatoes and add more water until veggies are covered in water. Cover and let simmer for aprx. 2 hours. Remember this is a low sodium recipe – so it will not be as “tasty” as normal soups are. That is why it’s good to add a variety of spices and seasonings to make up for the lower salt in a recipe like this. Below are the main seasonings I enjoy using in most all my meals.