Chicken, Corn & Macaroni Soup

Total sodium per serving:
90 mg
Total calories per serving:


  • 2 cups leftover, cooked chicken, cut into little pieces
  • 2 cups homemade, no sodium chicken broth
  • 2 cups low/no sodium purchased chicken broth
  • 1 cup frozen corn
  • 1 cup macaroni, dry
  • 2 tbsp dried onion bits
  • 1 cup half & half
  • Black pepper for seasoning
  • Dried parsley (optional as garnish)


1. Place all the ingredients, except the half & half into a soup pot.

2. Bring to a boil and add some water if necessary.

3. Reduce the heat to simmer and cook until macaroni and dried onions have cooked.

4. Add in half & half, stir. Continue to cook on low heat until the half & half has heated through.

5. If you want a thicker soup, make up a cornstarch slurry and add it to the soup, heat until desired thickness is achieved.

6. Season, to taste, with black pepper and garnish with a sprinkle of dried parsley, if desired.

Makes 5 servings, each serving has about 194 calories, 90 mg sodium and 26.45g carbs



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