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Suggest a better descriptionNote 1: Original recipe used nonfat chicken broth Coat a Dutch oven with cooking spray; place over med-high heat until hot. Add onion, celery, and garlic; saute 3 min. Add broth and next 5 ingredients; stir well. Cover; reduce heat. Simmer 25 min. Remove from heat; stir in milk. Ladle soup into bowls; sprinkle with green onions. Yield: 6 servings Serving Size: 1 1/2 C soup and 2 tsp green onions Points: 5 Exchanges: 1 Med-Fat Meat, 1 1/2 Very Lean Meat, 1 1/2 Starch NOTES : Cal 204.4 Total Fat 6.1g Sat Fat 4.2g Carb 18g Fib 2.9g Pro 37g Sod 636 mg CFF 20.1% Recipe by: Weight Watchers, Jan/Feb 1998 Posted to EAT-LF Digest by Reggie Dwork
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Serving Size: 1 Serving (320g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 26 | ||
Calories from Fat: 5 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1077.3mg | 37 % | |
Potassium 156.5mg | 4 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 3.2g | ||
Protein 1.9g | 3 % | |
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: 26
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