 | | 5 / 6 Chicken vegetable soup
Skip the canned soup, which tends to be high in sodium. Instead, make this wholesome homemade soup with reduced-sodium chicken base. Make sure you trim the skin of the chicken breast to cut back on saturated fat.
Directions: Combine 1 can reduced-sodium chicken broth and 1/2 cup water in a pot, cover and bring to a boil over medium heat. Add 2 cups each cubed potatoes and carrot, cover, and cook 5 minutes. Add 1 pound skinless chicken chunks and sliced green onions, bring to a boil, reduce heat, cover and cook until chicken is opaque throughout. Season with salt and pepper. Divide among 4 bowls and serve.
Calories: 220
Fat: 3g
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