Low Sodium Chicken and Vegetable Soup
Here’s a Low Sodium Chicken and Vegetable Soup recipe to add to your soup collection. This soup is hearty, loaded with fresh vegetables, and full of protein. With fresh vegetables like collard greens and kale, this chicken and vegetable soup gives you an added boost of nutrition. It’s cold outside and there’s no better way to warm up than with a delicious bowl of chicken and vegetable soup. This soup works great as a leftover to make Chicken Pot Pie too.
We like to top the soup with homemade croutons and freshly grated parmesan cheese just before serving.
- 2 pounds Chicken Thighs
- 3 Cups Collard Greens
- 1 Cup Kale (Fresh)
- 1 Cup Carrots
- 1 Green Pepper
- 1 Onion
- 1 Cup Celery
- 1 Cup Kidney Beans
- 1 Cup Garbanzo beans
- 4 Cups Low Sodium Chicken Broth
- Boil your chicken thighs in a few cups of water until just about done.
- Shred your chicken and add back into the chicken stock.
- Add the vegetables.
- Add the beans.
- Add the chicken broth.
- Simmer for a few hours.
- Add croutons and parmesan cheese just before serving.
This low sodium chicken and vegetable soup is light but fulfilling. If you love this recipe idea, be sure to subscribe to our newsletter so you never miss a single recipe. And for daily recipe updates, like us on Facebook, follow along on Twitter, and stop by our Google+ Community. Stay warm and enjoy!