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1 carrot (chopped) - (25mg sodium)
1 celery stalk (chopped) - (35mg sodium)
1 small onion (chopped)
2 mushroom (chopped)
6 cups water
1/2 teaspoon Sage
1/2 teaspoon Thyme
1/2 teaspoon Paprika
1 Bay Leaf
2 Tablespoons (blue) Promise Margarine (100mg)
1 Tablespoon Sodium Free Gourmet Award Chicken Flavor Stock
IF more flavor is needed... 1 teaspoon Low Sodium RC Chicken Base (280mg sodium)
No Yolk Noodles
In a deep pan... lightly brown chicken breast. Add water, chicken stock, spices and Promise margarine. Cut up the vegetables and add to chicken soup. Sit back now... and let the smell of this cooking drive you nuts!
Cook on simmer for 1 hour or until chicken and vegetables are tender.
Bring soup to boil and add No Yolk Noodles (add as many as you like in your soup - count the sodium nutrition label on package). Boil for 12 minutes, or until noodles are done.
Makes about 6 cups soup... 388mg sodium for entire recipe.
RC Chicken and Beef Base (low - 140mg 1/2 tsp and very low sodium - 35mg 1 tsp) can be purchased online from Redi Base... Gourmet Award Chicken and Beef Stock can be ordered online from Healthy Heart Market.
Suggestion: Once a month (or as needed) I cut up lots of vegetables... then dehydrate them. This way, when I want to make a soup... or stew... I just grab the jars... and viola... nice, easy, and quick!
If you have soup left over... put it into individual serving containers and freeze... this way it's ready when you want it!
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