From time to time we want to share some of our on plan recipes. Some we adapt and some Charlene just tosses together. Here is a low calorie chicken veggie soup. She makes it in a large soup pot and it usually is filled to the top. It barely fits in a 8.1 quart bowl and that’s about 32 to 33 cups. That gives us many 2 cup servings for the week.
Here’s what she put in this one. (It varies each time by what veggies she tosses in and what seasonings she puts in it.)
1 package of Trader Joe’s frozen Melange a Trois (fancy name for three kinds of bell pepper)
1 package of Trader Joe’s frozen Broccoli florets
1 package of sliced mushrooms (10oz) (Yes we get them at Trader Joe’s)
3 Onions diced
½ package of Trader Joe’s frozen spinach
2 ½ cans of low sodium diced tomatoes
4 Chicken boneless breasts – precooked
3 32oz boxes of Trader Joe’s low sodium chicken broth (Some broths aren’t very low sodium so check the label)
1 C Kale chopped
½ Head Red Cabbage chopped
Charlene doesn’t measure seasonings but this is what she put in.
Lawry’s Low Sodium Seasoning Salt
Herbs de province
Mrs. Dash table blend
Course you can season to your liking. You may want it spicier so you could toss in cayenne or red pepper flakes. As low calorie as it is you could eat more than two cups if you’re real hungry.