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*NOTE: Original recipe used 2 tsp olive oil **NOTE: I added the celery to the recipe...it was not in the original recipe ***NOTE: Original recipe used 2 (14 1/2 oz) cans ready-to-serve fat-free chicken broth with 1/3 less sodium Heat oil in nonstick Dutch oven or large saucepan over medium heat until hot. Add carrots, zucchini and onions; cook and stir 5 min. Stir in chicken; cook over medium-high heat for 3 min, stirring frequently. Add broth and water; bring to a boil. Add noodles; boil 3 min or until chicken is no longer pink and noodles are tender. If desired, add salt to taste. Makes 6 (1 1/3 C) servings. Prep Time: 25 min According to original recipe per serving: Cal 200; Fat 4g; Carb 21g; Fib 3g; Pro 19g; Sod 370mg Dietary Exchange: 1 starch; 1 veg, 2 very lean meat; 1/2 fat OR 1 carb; 1 veg, 2 very lean meat; 1/2 fat This was quite good and very filling. Entered into MasterCook and tested for you by Reggie and Jeff Dwork
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|Serving Size: 1 Serving (505g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 93 (23%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 230.3mg||71 %|
|Sodium 814.3mg||28 %|
|Potassium 794.7mg||21 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 71.1g||102 %|
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Calories per serving: 397
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