Saturday, October 27, 2012

Simple Low Sodium Chicken Cabbage Soup

Serves 6-8


  • 2 cups low sodium vegetable juice
  • 2 cups low sodium chicken stock
  • 2 cups water
  • 2 carrots diced largely
  • ¼ cabbage head chopped largely
  • 1/3 cup onion diced largely
  •  2 chopped celery stalks
  • ½ cup frozen corn
  • ¼ cup frozen peas
  • 1 Tablespoon parsley
  • ½ Tablespoon oregano
  • Salt and pepper to taste
  • 2/3 cup uncooked rice (about 2.5 cups cooked)
  • 2 cups large cubed uncooked chicken 

In a large pot (with lid), bring all liquid to a boil, add the carrots, bringing them to a boil first; stir in remaining vegetables and reduce heat to a simmer for a couple minutes. Bring stock and vegetables back up to a boil, stir in seasonings, rice, and chicken; cover, reduce heat and simmer for 20 minutes while stirring occasionally. After 20 minutes, check the rice for doneness before removing from heat and serving. When I cook soups like this, I like to freeze some for later as it keeps for about a month. Enjoy!

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