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Suggest a better descriptionHEAT butter in a pan and fry the vegetables for four minutes. Add the chicken broth and cook till the vegetables are tender. Add the chicken soup (if using the dry mix, prepare the soup with water as directed) and cheese. Cook on low heat for three minutes or till the cheese melts. Add salt and pepper to taste. Garnish with coriander leaves. Serve hot with garlic bread. NOTES : (Vegetable soup with chicken broth)
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 1 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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