Lower Sodium Chicken Vegetable Soup

Name: Lower Sodium Chicken Vegetable Soup
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Yield: 8 servings (2 quarts)
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

Total Time Prep: 5 min. Cook: 6 hours

Yield 8 servings (2 quarts)

Test Kitchen Approved

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

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

Directions

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.