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1. Heat a soup pot over medium heat. Once hot add in oil, onion, carrots, and celery. Sprinkle with kosher salt and sweat the vegetables until the onions become soft and translucent, about 2-3 minutes.
2. Stir in garlic and poultry seasoning and cook until fragrant, about 30 seconds.
3. Add broth, chicken and brown rice; season with salt and pepper and stir to combine. Reduce heat to a low simmer and cook for 15- 20 minutes or until rice grains are soft and tender.
Add in the zucchini 5 minutes before serving.
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|Serving Size: 1 Serving (482g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 50 (15%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 68.2mg||21 %|
|Sodium 1705.8mg||59 %|
|Potassium 1029.5mg||27 %|
|Total Carbohydrate 27.9g||8 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 24.8g|
|Protein 39.5g||56 %|
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Calories per serving: 328
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