One of the things I love making is soup. I can control the sodium levels (to a certain degree), what exactly is going into it (no preservatives or strange ingredients) and it’s generally more healthy than store-bought soups since you can also control the fat content, etc. This soup is also packed with vitamins. You can try variations of this soup (adding or subtracting ingredients) and I’m sure it will turn out great.
- 6 c. Campbell’s chicken broth (reduced sodium)
- 9 c. water
- 1 1/2 c. chopped skinless chicken breast (cooked)
- 4 stalks of celery (in 1/2 inch slices)
- 1 284 g. bag of shredded carrot (time-saver)
- 2 yellow onions (in 1/4 inch slices)
- 2 medium leeks (or 1 large one, in 1/4 inch slices)
- 1 220 g. container of sliced mushrooms (time-saver)
- 2 c. pasta (shells work well)
- 2 tsp No Salt (you can use salt but since I don’t use it, you’ll have to add a little and do a taste test until it’s
just right – remember there’s still salt in the chicken broth)
- 1/2 tsp ground black pepper
In a large pot, add all ingredients. Bring to a mild boil for 1 hour or until all vegetables are fully cooked. The whole pot of soup is about 1400 calories.
- You might want to add only 6 cups of water at first depending how large your pot is and as it cooks, since it will reduce, add the
remaining 3 cups a little later on so there’s no overflow
- Since I’m a garlic lover, I add 3 tsp. garlic powder. This is especially good if you have a cold.
- If you find it’s too thick, add 1 c. broth and 3 more c. water to thin it out. Don’t forget to season to taste.