Try this Chicken and Veggie Soup recipe, or contribute your own.
Suggest a better description1. Heat oil in medium pot on medium heat. Add onions and bell pepper. Saute until onions are clear.
2. Meanwhile, add the bouillon cube to the saved chicken broth and mix well.
3. Once the onion and bell pepper have been sauteed, add the flour stirring constantly til mixed well. Slowly pour the broth into the pot while stirring.
4. Lower your heat to Med-low
5. Add the baby carrots, chopped chicken, lemon juice and lemon seasoning. Stir well
6. Let cook over med-low or low until carrots are soft
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 44 | ||
Calories from Fat: 13 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 1.3mg | 0 % | |
Sodium 411.4mg | 14 % | |
Potassium 101.5mg | 3 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 6g | ||
Protein 1.3g | 2 % | |
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: 44
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