Try this Italian Chicken and Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionIn a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for five minutes. Stir in zucchini, tomatoes, and chicken broth. Bring to a boil; reduce heat, and let simmer uncovered for 30 minutes. Top each serving with grated Parmesan if desired.
If no broth is available you can use any type of chicken bouillon; season to taste.
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Serving Size: 1 Serving (732g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 627 | ||
Calories from Fat: 72 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 312.9mg | 96 % | |
Sodium 848.4mg | 29 % | |
Potassium 1598.6mg | 42 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 3.5g | ||
Protein 126g | 180 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 627
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