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Vegetable Chicken soup

 

Vegetable Chicken Soup

This colorful soup has no need for added salt: the reduced sodium tamari sauce adds enough taste to make it a delicious light lunch or dinner.

2 servings: 373 mg. sodium per serving

1 Tablespoon peanut oil
4 ounces cooked chicken breast, shredded or sliced in 1/4 inch thick strips
1 (3 oz) carrot, peeled and chopped in small pieces (1/4 inch)
2 green onions, chopped (whites and tender greens)
1 teaspoon grated fresh ginger
2 cups low sodium chicken broth
2 teaspoons reduced sodium tamari sauce
1/2 cup bean sprouts
2 ounces no salt added soba noodles or thin rice noodles
1 teaspoon sesame oil

Prep. Instructions

1. Combine carrots, onions and ginger in a bowl.
2. Break noodles in half. Cook noodles according to package directions. Drain and rinse. Return to pan. Add sesame oil and stir to combine. Set aside.
3. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil over medium low heat in a stockpot. Add carrots, onions and ginger. Cook 5 minutes, stirring often.

2. Add chicken. Cook 2 minutes, stirring often.

3. Add chicken broth, bean sprouts and Tamari sauce. Bring to a soft boil; turn heat to simmer. Simmer, uncovered, for 5 minutes or until carrots are tender.

4. Heat noodles. Divide noodles evenly into the bottom of two soup bowls; pour soup over noodles. Serve.

judy@low-salt-recipes.com - Copyright © 2015 Judy Reynolds