Low fat, low sodium chicken noodle soup

CoryIda

• 3 Cups Swanson Chicken Stock – 33% Less Sodium
• 3 Cups Water
• 20 oz (1.25 lbs) boneless skinless chicken breasts, cut into small ½-inch pieces.
• 1 Celery Stalk, finely chopped
• ½ Large Carrot, finely grated
• 1 Teaspoon “No Salt” salt alternative
• 1 Bay leaf, crumbled
• 2 Tablespoons garlic powder
• 1 Tablespoon dehydrated onion flakes
• 2 Tablespoons Italian seasoning
• 2 Tablespoons nutritional yeast
• 1 Tablespoon black pepper
• 1 Tablespoon lime juice
• 1 Package (13.5 oz) “Barilla” Whole Grain Pasta – Rotini
***For added nutrition, add chopped broccoli or other vegetables – my family doesn’t really like veggies in soup, so I don’t add it to this recipe. We typically get enough veggies without adding it to our soup (although we didn't today).

Directions: In a large pot, add chicken stock and water. Add chicken, spices, and vegetables. Boil until chicken is fully cooked, then add pasta. Cook an additional 10 minutes. Serve.

I estimated this as serving 6 people but I think that was an underestimate as three of us ate and there is a LOT of food left.

That being said, here is the nutritional info per serving based on 6 portions:
Calories: 349
Fat: 2 grams
Protein: 33 grams
Fiber: 8 grams
Potassium: 531 mg
Sodium: 266 mg
Carbs: 53
Sugar: 4
Calcium: 1
Iron: 14

skeetpea

Can't wait to try this. I love soups and I have several cans but can't believe how much sodium is in them!! :noway: Makes me go WAY over my daily sodium.
thanks for the recipe!!

groovylaura

This looks absolutely scrumptious!!! I love soup, and I can't wait to try it!!! Thanks so much for sharing!!! Take care, Laura:flowerforyou:

bigmama65

Thanks Corylda I am looking for some low cal soups for this winter.

delraybuzz

This sounds absolutely delicious and I plan to make a pot this week. However, I will probably use Kitchen Basics Chicken Broth with no salt added; lowest sodium count of all! Imagine and Pacific Foods also produce broths and stock under 100 g of sodium, but I have to really hunt for them. Both come in boxes rather than cans.
Even in Florida, soup is something we look forward to as soon as we get below 85!

CoryIda

This sounds absolutely delicious and I plan to make a pot this week. However, I will probably use Kitchen Basics Chicken Broth with no salt added; lowest sodium count of all! Imagine and Pacific Foods also produce broths and stock under 100 g of sodium, but I have to really hunt for them. Both come in boxes rather than cans.
Even in Florida, soup is something we look forward to as soon as we get below 85!

I am in Tucson, Arizona - I can totally relate to the "cold" 80 degree winters. :laugh:

ladybugss

• 3 Cups Swanson Chicken Stock – 33% Less Sodium
• 3 Cups Water
• 20 oz (1.25 lbs) boneless skinless chicken breasts, cut into small ½-inch pieces.
• 1 Celery Stalk, finely chopped
• ½ Large Carrot, finely grated
• 1 Teaspoon “No Salt” salt alternative
• 1 Bay leaf, crumbled
• 2 Tablespoons garlic powder
• 1 Tablespoon dehydrated onion flakes
• 2 Tablespoons Italian seasoning
• 2 Tablespoons nutritional yeast
• 1 Tablespoon black pepper
• 1 Tablespoon lime juice
• 1 Package (13.5 oz) “Barilla” Whole Grain Pasta – Rotini
***For added nutrition, add chopped broccoli or other vegetables – my family doesn’t really like veggies in soup, so I don’t add it to this recipe. We typically get enough veggies without adding it to our soup (although we didn't today).

Directions: In a large pot, add chicken stock and water. Add chicken, spices, and vegetables. Boil until chicken is fully cooked, then add pasta. Cook an additional 10 minutes. Serve.

I estimated this as serving 6 people but I think that was an underestimate as three of us ate and there is a LOT of food left.

That being said, here is the nutritional info per serving based on 6 portions:
Calories: 349
Fat: 2 grams
Protein: 33 grams
Fiber: 8 grams
Potassium: 531 mg
Sodium: 266 mg
Carbs: 53
Sugar: 4
Calcium: 1
Iron: 14

Yay I want to try this this weekend. thanks