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Chunky Chicken and Vegetable Soup
Source: Diabetic Cooking Magazine

Homemade chicken soup with plenty of vegetables and herbs.

Rating:
Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 119.6
Total Carbs 4.5 g
Dietary Fiber 1.2 g
Sugars 2.3 g
Total Fat 6.8 g
Saturated Fat 2.1 g
Unsaturated Fat 1.2 g
Potassium 181.6 mg
Protein 9.8 g
Sodium 558.9 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 1 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 tbsp  canola oil
4 oz  boneless skinless chicken breasts
0 1/2 cup  chopped green bell peppers
0 1/2 cup  fresh chopped celery
2 each  fresh green onions
29 oz  chicken broth, low sodium
1 cup  cold water
0 1/2 cup  sliced carrots
2 tbsp  Cream, whipping, heavy
1 tbsp  chopped parsley
0 1/4 tsp  ground thyme
0.125 tsp  black pepper
Directions
  1. Heat oil in large saucepan over medium heat. Add chicken; cook and stir 4 to 5 minutes or until no longer pink. Add bell pepper, celery and onions. Cook and stir 7 minutes or until vegetables are tender.
  2. Add broth, water, carrots, cream, parsley, thyme, and black pepper. Simmer 10 minutes or until carrots are tender.

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