My family has been struck with Heart Disease which has necessitated a rather slight change in meal prep for me. Typically, sodium has not been a nutrition factoid that I’ve dwelled on when choosing recipes to try or adapt, but that changed after bypass surgery for my love became a reality. Being relegated as a caregiver for the week or two after surgery was nothing new for me and the idea of having all day to make meals was almost exciting. I love to cook (have I said that before?)! With a new focus on low sodium, I set out on my familiar exercise of pouring through Cooking Light Annual Recipe Cookbooks to find the perfect recipe. As usual CL did not disappoint. I found perfection in nutrition, taste and presentation. Behold….Chicken Vegetable Soup from Cooking Light 2009 page 27.


This recipe is readily available on line. In order to get a beautifully clear broth, cook the noodles separately and add to the bowl when serving.

“Cooking is like love. It should be entered into with abandon or not at all”-Harriet van Horne