I have shared this with neighbors and friends who have been a bit under-the-weather, to praise!
1. Remove and discard fat from broth.
2. In 3-quart saucepan, combine carrots, celery, broth, and salt; heat to boiling over high heat. Reduce heat and simmer until vegetables are very tender, about 15 minutes. Stir in chicken and pasta; heat through. Makes about 6 1/2 cups or 6 first-course settings.
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Serving Size: 1 Serving (6636g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 13937 | ||
Calories from Fat: 8660 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 962.3g | 1283 % | |
Saturated Fat 275g | 1375 % | |
Monounsaturated Fat 397.7g | ||
Polyunsanturated Fat 206.7g | ||
Cholesterol 4846.4mg | 1491 % | |
Sodium 4681.2mg | 161 % | |
Potassium 12906.8mg | 340 % | |
Total Carbohydrate 18.8g | 6 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 13g | ||
Protein 1219.2g | 1742 % | |
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: 13937
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