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1. In a large stock pot over medium-high heat, sauté all vegetables in olive oil until tender.
2. Add meats and shrimp to the pot and cook until the chicken is done.
3. Add all seasonings, marinara, and dissolved chicken base to the pot; stir well to combine. Simmer for 1 hour over low heat.
4. Stir in rice and serve.
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|Serving Size: 1 Serving (495g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 180 (18%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 112.8mg||35 %|
|Sodium 2327.7mg||80 %|
|Potassium 833.8mg||22 %|
|Total Carbohydrate 157.4g||46 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 149.1g|
|Protein 38.1g||54 %|
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Calories per serving: 986
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