Vicki Lawrence'S Low-Fat Vegetable Soup
A hearty, low-fat vegetable and chicken soup packed with fresh vegetables, tender chicken, and pasta, perfect for a comforting, healthy meal suitable for all family members.
Ingredients
- 2 lb. boneless, skinless chicken breast halves ⓘ
- 1 c. chopped celery ⓘ
- 1 c. thinly sliced carrots ⓘ
- 1 c. diced potato ⓘ
- 1/4 c. chopped onion ⓘ
- 6 c. hot water ⓘ
- 2 c. tomato juice ⓘ
- 2 c. frozen whole kernel corn ⓘ
- 1 (14.5 oz.) can whole tomatoes ⓘ
- 1 (9 oz.) pkg. frozen lima beans ⓘ
- 1 tsp. salt
- 2 tsp. Worcestershire sauce ⓘ
- 1/4 tsp. chili powder ⓘ
- 2 bay leaves ⓘ
- 2 oz. (1/2 c.) uncooked small elbow macaroni ⓘ
Instructions
- Spray a 5-quart Dutch oven with nonstick cooking spray. Add chicken, celery, carrots, potato, and onion; cook and stir over medium heat for 6 to 8 minutes or until chicken is no longer pink.
- Add all remaining ingredients, except macaroni.
- Bring to a boil. Reduce heat to medium.
- Simmer, uncovered, for 12 to 18 minutes or until vegetables are tender, adding macaroni during the last 8 minutes of cooking.
- Remove bay leaves; serve immediately.
Tips & Substitutions
To enhance flavor, consider adding fresh herbs like thyme or parsley. If you prefer a heartier soup, substitute the elbow macaroni with whole grain pasta or quinoa. For a vegetarian version, replace the chicken with additional beans or lentils. You can also use low-sodium broth instead of water for richer taste. Adjust the chili powder to your spice preference.
Serving Suggestions
Serve this low-fat vegetable soup with a side of whole grain bread or a green salad for a complete meal. It pairs beautifully with Judy'S Specialty for a delightful family dinner. For a touch of freshness, garnish each bowl with a sprinkle of chopped parsley or a dollop of Greek yogurt.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat or microwave in a covered bowl, stirring occasionally until heated through. If the soup thickens, add a bit of water or broth to achieve your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Vicki Lawrence'S Low-Fat Vegetable Soup contains roughly 549 calories, with 12g protein, 101g carbohydrates, and 17g fat. It is an excellent source of vitamin A (130% of the Daily Value), iron (122% of the Daily Value), and dietary fiber (86% of the Daily Value). Note that it is relatively high in sodium, at 1472mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Yes, this soup can be made in advance. In fact, the flavors develop even more after a day in the fridge. Just prepare it as directed, let it cool, and store it in an airtight container. Reheat before serving, adding a bit of water if necessary.
Can I freeze the vegetable soup?
Absolutely! This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove or in the microwave.
What can I use instead of chicken?
For a vegetarian or vegan option, replace the chicken with extra vegetables, beans, or lentils. You can also use tofu for added protein. Keep in mind that the cooking times may vary, so adjust accordingly to ensure everything is cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).