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Harvest Chicken Soup

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Recipe

 
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 medium onions
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3 ea chicken breast halves, boneless, skinless
with bone
* Camera
4 cups water
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3 each celery stalks
halved
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1 teaspoon salt
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teaspoon black pepper
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14 ½ ounces tomatoes
with liquid, diced
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3 medium carrots
thinly sliced
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4 teaspoons chicken broth
instant
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1 small zucchini
halved, thinly sliced
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1 cup green peas
frozen
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1 each avocados
peeled, sliced
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Ingredients

Amount Measure Ingredient Features
3 medium onions
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chicken breast halves, boneless, skinless
with bone
* Camera
946 ml water
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3 each celery stalks
halved
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5 ml salt
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0.6 ml black pepper
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419.1 ml/g tomatoes
with liquid, diced
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3 medium carrots
thinly sliced
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2E+1 ml chicken broth
instant
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1 small zucchini
halved, thinly sliced
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237 ml green peas
frozen
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1 each avocados
peeled, sliced
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Directions

Chop one onion; set aside.

Quarter the other two; place in a Dutch oven with chicken, water, celery, salt and pepper.

Cover and simmer for 2 hours or until chicken is tender.

Remove chicken; set aside. Discard celery and onion.

To broth, add the tomatoes, carrots, bouillon and chopped onion.

Cover and simmer for 30 minutes or until the carrots are tender.

Debone and cube chicken; add to soup with zucchini and peas.

Cover and simmer for 10 minutes or until zucchini is tender.

Spoon into bowls.

Garnish with avocado.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 577g (20.4 oz)
Amount per Serving
Calories 17142% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 764mg 32%
Total Carbohydrate 8g 8%
Dietary Fiber 9g 36%
Sugars g
Protein 9g
Vitamin A 181% Vitamin C 53%
Calcium 8% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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