Simple Low Sodium Chicken Cabbage Soup

Serves 6-8

Ingredients

• 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 

 Directions

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!