Try this Grandma's Chicken Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionIn 3 quart saucepan over medium heat combine broth and water. Cover and bring to boil. Add potatoes and carrot; cover and cook 5 minutes. Add chicken, zucchini, onions and basil; bring to boil, reduce heat, cover and cook until chicken is opaque throughout, about 7 minutes. Season with salt and pepper.
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Serving Size: 1 Serving (488g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 314 | ||
Calories from Fat: 16 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 8460.2mg | 292 % | |
Potassium 1577.4mg | 42 % | |
Total Carbohydrate 38.2g | 11 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 32.5g | ||
Protein 36.5g | 52 % | |
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. |
Calories per serving: 314
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