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Lower Sodium Chicken Vegetable Soup

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Total Time
Prep: 5 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Connie Thomas, Jensen, Utah

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 10, 2022

Not only is this recipe extremely low in fat, but it's as convenient as it is delicious. Chock-full of corn, lentils and tender chunks of chicken, the thick satisfying soup simmers to a heartwarming perfection in the slow cooker.—Connie Thomas, Jensen, Utah

Test Kitchen Approved

Lower Sodium Chicken Vegetable Soup

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Yield: 8 servings (2 quarts)
Prep: 5 min
Cook: 6 hours
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Ingredients

  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cups reduced-fat reduced-sodium chicken broth
  • 2 cups cubed cooked chicken breast
  • 1 cup frozen corn
  • 2 celery ribs with leaves, chopped
  • 1 can (6 ounces) tomato paste
  • 1/4 cup dried lentils, rinsed
  • 1 tablespoon sugar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon dried marjoram
Text Ingredients

Directions

  1. In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender.

Nutrition Facts

1 cup: 140 calories, 1g fat (0 saturated fat), 27mg cholesterol, 388mg sodium, 18g carbohydrate (0 sugars, 3g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.
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