Cook chicken until done
Cook chicken broth and carrots in large pot
Cook corn on the cob until done. Cut corn off cob and set aside
Cut up celery.
Put chicken, celery, artichoke hearts, and corn into broth and carrots.
Cook for a bit then put soup into frig. Don't cook too much or corn will get soggy
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (223g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 17 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 42mg||13 %|
|Sodium 667.6mg||23 %|
|Potassium 550mg||14 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 3.9g|
|Protein 22g||31 %|
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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: 133
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