Ingredients

• 1 pound chicken breast, boneless, skinless, cooked 
• 1 tablespoon onion
• 4 celery stalks
• 2 tablespoons fresh parsley
• 1 cup fresh carrots
• 1 tablespoon butter
• 7-1/2 cups water
• 5 cups low-sodium chicken broth
• 1/8 teaspoon black pepper
• 1 cup frozen mixed vegetables

Preparation

1. Dice chicken and set aside. Chop onion, celery and parsley; slice carrots 1/2-inch thick.
2. Sauté butter and onion in a 4-quart pot for 5 minutes, until tender.
3. Add water and chicken broth and bring to a boil.
4.  Add chicken, celery, parsley and pepper, then cover and simmer for 30 minutes.
5. Add carrots, cover and simmer for 20 minutes.
6. Add frozen vegetables, cover and simmer 20 minutes longer.

Helpful hints

• Look for reduced sodium broth containing 500 milligrams sodium or less per 1 cup serving. Avoid low sodium broths and bouillons containing potassium chloride—it’s very high in potassium. Recommended brands include Health Valley No Salt, Fat Free Chicken Broth (800-423-4846), Kitchen Basics Natural Chicken Stock and Swanson 50% Less Sodium Chicken Broth.
• If you are on hemodialysis or restricted fluid, be sure to count liquid in the soup as part of your fluid allowance for the day.