Potatoes and carrots combine with avocado to give this soup an appealing texture and taste.  Add the lemon juice, and you'll enjoy the best in low sodium cooking.

2 servings: 367 mg. sodium per serving

4 ounces cooked chicken breast, sliced thin
5 oz. russet potato, peeled and grated
1 small (3 oz) carrot, peeled and grated
1 Tablespoon healthy oil
1/4 teaspoon black pepper
1/8 teaspoon salt
3 cups low sodium chicken broth
1 cup (no salt added) cooked rice
fresh lemon juice
1 avocado

Prep. Instructions

1. Combine potato and carrot in a bowl.
2. Combine spices in a separate bowl.
3. Have all other ingredients on hand.

Cooking Instructions:

1. Heat oil in a small stockpot over medium heat. Add potato and carrot; turn heat down to low. Cook, stirring often, until vegetables start to soften, about 10 minutes.

2. Add spices; stir to combine. Add chicken broth. Bring to a boil; turn heat down and simmer, uncovered, until the potatoes are tender, about 20 minutes.

3. Add chicken and cooked rice. Stir to combine. Simmer 5 minutes, uncovered, to let flavors blend.

4. Chop avocado into 1/2 inch pieces.

5. Divide chicken soup evenly into two large soup bowls. Add 1 to 2 teaspoons fresh lemon juice to each bowl.

6. Add 1/2 of the avocado pieces to each bowl. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds