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cook chicken in olive oil for 15 minutes. Add onion and celery.. Saute until done. Transfer to stock pot. Add chicken broth, baby carrots and spices. Simmer for 45 minutes.
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Serving Size: 1 Serving (336g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 594 | ||
Calories from Fat: 216 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24g | 32 % | |
Saturated Fat 6.5g | 33 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 145.1mg | 45 % | |
Sodium 1034.7mg | 36 % | |
Potassium 740.9mg | 19 % | |
Total Carbohydrate 40.2g | 12 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 37.4g | ||
Protein 51.4g | 73 % | |
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: 594
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