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CHICKEN VEGETABLE SOUP

Yield: 6 servings

Ingredients: 
• 4 cups chicken broth
• 1/2 cup onion, chopped
• 1/2 teaspoon each crushed basil, oregano and marjoram
• 1 clove garlic
• 1/4 teaspoon pepper
• 2 cups assorted vegetables, chopped or 1-10 oz. package frozen vegetables
• 2 cups cooked chicken, skinned and cubed
• 1-15 oz. can tomatoes, crushed or chopped


Directions:

1. In a large saucepan, mix chicken broth, onion, herbs, garlic and pepper. Stir in vegetables.
 
2. Bring to a boil. Reduce heat, cover and simmer for 6-8 minutes or until vegetables are crisp-tender. Stir in chicken and undrained tomatoes. Heat thoroughly.
 

NUTRITION:
Serving Size: 1/6 of recipe (340 g)
Servings Per Recipe: 7

Amount per serving
Calories 149
Calories from fat 25
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 39 mg
Sodium 781 mg
Total Carbohydrates 11 g
Dietary Fiber 3 g
Sugars 0 g
Protein 20 g
Vitamin A 50%
Vitamin C 20%
Calcium 4%
Iron 8%


 

 

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