Low Sodium Chicken Noodle Soup

Ingredients

• Boneless skinless chicken breast, cooked and shredded
• 3/4 stick unsalted butter, divided
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 3 stalks of celery, chopped
• 1 onion, chopped
• 1 10oz bag frozen vegetables (corn, carrots, green beans)
• 1-1/2 tsp black pepper
• 1/2 tsp poultry season
• 1 tsp garlic powder
• 1-1/2 tbsp. buttermilk powder
• 1/4 cup flour
• 5 packets no sodium Herb Ox chicken bouillon
• 4 cups water
• 4 cups no salt added chicken broth
• 1/4 cup lemon juice
• Zest of 1 lemon
• 4oz thin noodles

Directions

Melt 3 tablespoons of butter in a medium soup pot add the bell peppers and celery and saute for 10 minutes over medium heat.

Add the onion black pepper, poultry season and garlic powder and continue to cook for another 5 minutes.

Next add the remaining butter. Once the butter is melted add the flour and the buttermilk powder and cook for 5 minutes over low heat.

Now add the water, Herb Ox no sodium chicken broth and water, mix well making sure the flour does not clump.

Add the frozen vegetables, noodles, lemon juice, lemon zest, and chicken. Cook over medium heat for 15 minutes or until noodles are done.