Healthy and easy to make chicken soup with vegetables. Nice on those cold winter days. Great way to use up leftover chicken or turkey after a holiday meal.
Simmer soup bones in 6 cups of water for about 2 hours. Strain and remove soup bones. Add chopped vegetables, tomatoes and bouillon cubes and simmer for about 15 minutes. Add rice, noodles, bay leaves and salt and pepper to taste. Continue to simmer another 15-20 minutes until everything is cooked. Remove bay leaves and serve.
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 8 | ||
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Calories: 90 | ||
Calories from Fat: 5 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 62.2mg | 2 % | |
Potassium 307.7mg | 8 % | |
Total Carbohydrate 19.9g | 6 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 17.1g | ||
Protein 2.2g | 3 % | |
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: 90
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