“I came up with this thick flavorful soup while making
some adjustments to a favorite stovetop chicken casserole,” relates Janice Mitchell of Aurora, Colorado. It goes together in short order using precooked chicken chunks and a couple of pulses in a mini-processor to chop the veggies, she adds. “We like this soup for lunch with a crisp roll and fresh fruit.” TIP: “Using some of the broth to saute the vegetables keeps the fat content down,” Janice notes.
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|Serving Size: 1 serving (49g)|
|Recipe Makes: 5 servings|
|Calories from Fat: 27 (25%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 67.9mg||2 %|
|Potassium 83.7mg||2 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 17.1g|
|Protein 1.8g||3 %|
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Calories per serving: 107
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