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Chicken Noodle Soup
From Scratch—Crock-pot Recipe

I love plunking a whole chicken into a crock-pot and then going away for the day to work or play. In six to eight hours the soup is ready with very little work to do once I get home.

Makes 12 to 14 cups

Nutritional Information
Sodium Per Recipe: 909.9 mg Sodium Per Cup (12 cups): 75.8 mg


Per Serving:
Nutrient Values Per cup (12 cups):
Calories: 252.7
Protein: 18.2 g
Carbohydrate: 14.2 g
Dietary Fiber: 2.43 g
Total Sugars: .333 g
Total Fat: 13.3 g
Saturated Fat: 3.776 g
Monounsaturated Fat: 5.386 g
Polyunsaturated Fat: 2.926 g
Cholesterol: 83 mg
Calcium: 28.2 mg
Iron: 2.085 mg
Potassium: 333.6 mg
Sodium: 75.8 mg
Vitamin K: 1.677 mcg
Folate: 47.8 mcg
Ingredients



  • 2 onions chopped (6.6 mg)
  • 2 carrots, sliced (42.7 mg)
  • 2 stalks (ribs) of celery, sliced (69.6 mg)
  • teaspoon white pepper (.03 mg)
  • teaspoon dried basil (.238 mg)
  • teaspoon thyme (.192 mg)
  • 1-pound fresh mushrooms (5.6 mg)
  • 1 3-pound whole fryer (732.2 mg)
  • 4 cups no sodium or distilled bottled water (trace)
  • 4 teaspoons Herbox bouillon* (20 mg)
  • 1 cups of small noodles (12 mg)
  • Pepper to taste

    Place first 8 ingredients into crock-pot in listed order. Cover crock-pot and cook on high for 6 hours, turn to low for another 1 to 2 hours. About an hour before serving remove the chicken, cool for about 15 minutes. Remove the meat from the bones and return the meat (bite sized) to Crock-Pot. Add in 4 cups of water, Herbox and noodles, set crock-pot to high and cook for another hour and a half. May freeze in plastic containers. Store in refrigerator in sealed container for up to 5 days. Serve hot with toasted Crunchy French Bread.

    *Why not get a copy of The No Salt, Lowest Sodium Light Meals Book and make your own natural chicken broth. Herb-ox is nothing more than potassium chloride.





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