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Potato Carrot Chicken Soup


Potato Carrot Chicken Soup

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. - Copyright © 2023 Judy Reynolds