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Chicken Soup with Vegetables


Chicken Soup

This tasty low sodium chicken soup is a comfort food that is perfect for the cold winter months.

4 servings: 253 mg. sodium per serving

1-3/4 pound chicken thighs, bone in
6 cups water
1 cup chopped onion
2 large cloves garlic, chopped (1/4 inch pieces)
2 carrots, chopped (1/2 inch pieces)
1 stalk celery, chopped (1/2 inch pieces)
1 small zucchini, chopped (1/2 inch pieces)
1/2 teaspoon black pepper
1/4 teaspoon salt
1 Tablespoon fresh lemon juice
2 cups cooked rice, brown or white (cooked without salt)
1 avocado (optional)

Prep. Instructions

1. Combine onion, garlic and celery in a bowl.

2. Combine carrot and zucchini in a separate bowl.

3. Remove skin from chicken.

4. Have all other ingredients on hand.

Cooking Instructions

1. Put chicken, water, onion, garlic and celery into a stockpot. Bring water to a boil; turn heat down to simmer. Simmer for 20 minutes, uncovered, skimming off the foam.

2. Add carrots, zucchini, pepper and salt. Stir to combine. Simmer for 10 minutes.

3. Remove chicken to a plate. Add lemon juice and rice to the stockpot. Stir to combine.

4. Take chicken off the bones; chop into small (1/2 inch) pieces. Return chicken to stockpot. Simmer for 10 minutes, stirring occasionally.
5. Chop avocado into bite size pieces, if using. Divide soup into 4 bowls. Sprinkle avocado pieces on top. Serve. - Copyright © 2022 Judy Reynolds