This veggie filled chicken based soup is low in sodium yet packed with lots of flavors from the vegetables - perfect for breakfast, lunch or dinner!
Ingredients (serves 4):
*This recipe was developed for the Stainless Steel Thermal Vacuum Cooking Pot (SN-XAE60/80). Adjustments may be necessary when using other models.
Place all ingredients into the inner pan and cook on stove top over medium heat.
When it comes to a boil, skim the surface, put on lid and turn off the heat.
Place the inner pan in the insulated container and keep warm for 30 minutes.
After 30 minutes, serve with chopped parsley.