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Vegetable and Chicken Soup
Source: dLife

Turnips, celery, onions, parsley sprigs, and carrots in chicken broth.

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 82.5
Total Carbs 11.5 g
Dietary Fiber 3.3 g
Sugars 6.0 g
Total Fat 1.7 g
Saturated Fat 0.5 g
Unsaturated Fat 0.1 g
Potassium 170.5 mg
Protein 6.4 g
Sodium 218.5 mg
Dietary Exchanges
, 2 Vegetables
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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4 cup  low fat unsalted chicken broth
2 each  Turnips, fresh, medium
2 each  medium celery stalk
1 each  medium onions
2 each  parsley sprigs
2 each  medium carrots
1 each  bay leaves
0 1/2 tsp  ground oregano
1 pinch  black pepper
  1. Bring all of the ingredients to a boil in a saucepan.
  2. Decrease the heat and simmer covered, for 20 minutes. Remove any froth that forms. Discard bay leaf.

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