Lightly coat organic olive oil in a 4--6 quart soup pot over low heat. Add all vegetables and cook approximately 5 minutes. Add chicken, broth, bouillon, bottled or filtered water, parsley, pepper, sea salt, and simmer uncovered for 10-- 15 minutes. Add heavy cream. Then serve.
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|Serving Size: 1 Serving (860g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 110 (17%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 294.1mg||91 %|
|Sodium 773.5mg||27 %|
|Potassium 2280.4mg||60 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 9g|
|Protein 116.1g||166 %|
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Calories per serving: 640
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