Low Sodium Vegetable Chicken Soup

LOW SODIUM VEGETABLE CHICKEN SOUP

Here is one of my go to favorite low sodium soup recipes but it’s full of yummy flavor. You can add your favorite spicy spices or your herbal delights- whatever your tastes desire.

INGREDIENTS:

  • 3–4 carrots, peeled
  • 1 sweet onion, chopped
  • 3–4 celery stalks, chopped
  • 1 zucchini, thinly sliced
  • 1 cup of diced fresh green beans
  • 1 large sweet potato
  • 3 organic chicken breasts
  • 5 cups low sodium chicken broth
  • 1 teaspoon Chia Seeds
  • black pepper to taste
  • 2 ounces raw (Swiss, Ricotta, Mozzarella or Ricotta) cheese

DIRECTIONS

  1. Dice the chicken and chop the carrots, celery, green beans, zucchini, sweet potato chai seeds and onion.
  2. Place the chicken and vegetables in a large soup pot and cover with cold water. Heat and simmer, uncovered, until chicken is thoroughly cooked (usually over 30 minutes).

Strain the chicken and vegetables, then add them back into the pot.

Pour in the broth, season with sea salt and black pepper, and heat up for 10 minutes. Top with cheese and serve.