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Chicken Soup with Apples and Vegetables















Trans-fat Free, Low Sodium


1 quart chicken broth
or broth
3 tablespoons butter, unsalted
1 each leeks
white portion only, cleaned, thinly sliced
1 small carrots
peeled, finely diced
1 x parsnips
2 inch piece, peeled, finely diced
3 tablespoons all-purpose flour
2 medium Granny Smith apples
peeled, quartered, cut into 1/2 inch vertical slices
1 ½ cups chicken breasts
1 x salt and white pepper
to taste


Heat broth to a simmer.

Melt butter in a saucepan and slowly sauté leek, carrot and parsnip for about 7 minutes or until they begin to soften but do not take on color.

Stir in flour and cook for 5 minutes, stirring until well blended.

Turn into hot broth, stirring vigorously. Simmer gently for about 10 minutes or until soup is smooth and slightly thick.

Add apple slices and chicken, and simmer about 10 minutes or until apples and vegetables are tender but still slightly firm.

Adjust seasonings with salt and pepper.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 16042% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 90mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 25g
Vitamin A 32% Vitamin C 4%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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