Heat a large saucepan or dutch oven pot with medium-high heat, coat with cooking spray. Add carrot, onion, and garlic; saute 5 minutes or until onion is lightly browned. Add celery, salt and 1/4 teaspoon pepper; saute 3 minutes. Add broth and next 3 ingredients; bring to a boil. Reduce heat and simmer 5 minutes. Add chicken; cook 3 minutes. Discard bay leaf. Sprinkle with coarsely ground black pepper, if desired.
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|Serving Size: 1 Serving (1685g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 153 (16%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 112.2mg||35 %|
|Sodium 374mg||13 %|
|Potassium 2637.8mg||69 %|
|Total Carbohydrate 162.8g||48 %|
|Dietary Fiber 27.7g||111 %|
|Sugars, other 135.1g|
|Protein 49.6g||71 %|
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Calories per serving: 968
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