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Progresso®

Reduced Sodium Chicken Noodle Soup

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Using broth from cooked vegetables is a clever way to add flavor without extra fat. And, the flavor is enhanced more with a secret ingredient—a small amount of reduced-sodium soy sauce.

1 review

4 ratings

75% fewer calories • No fat • 38% less sodium than the original recipe—see the comparison. There's no need to give up Thanksgiving gravy! From eatbetteramerica.

Prep Time:15 min

Start to Finish:30 min

makes:8 servings (1/4 cup each)

2	cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1	small onion, coarsely chopped
1	medium carrot, coarsely chopped
1	stalk celery, coarsely chopped
1/2	cup cold water
1	teaspoon reduced-sodium soy sauce
1/4	cup Gold Medal® all-purpose flour
	Dash poultry seasoning, if desired

1.	In 2-quart saucepan, heat broth, onion, carrot and celery to boiling; reduce heat. Cover; simmer 15 minutes. Pour broth through strainer, pressing vegetables lightly to extract juice. Return broth to saucepan; discard vegetables.
2.	In small bowl, stir water, soy sauce, flour and poultry seasoning with wire whisk until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cook about 1 minute, stirring constantly, until thick and bubbly.
High Altitude (3500-6500 ft): In step 2, heat to boiling. Cook 2 to 3 minutes.

Nutritional Information

1 Serving: Calories 20 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 160mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 0g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.

1 Review

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So good! And the onions, carrots, and celery are delicious, too! Don't just throw them away!
Posted at 5:11 PM on November 9 2009 by