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Chicken and Vegetables Hot Soup
Easy to make tangy chicken vegetable soup.
Ingredients
Directions
- In a soup pot, take a box of low sodium broth (like Campbell's) plus an equal portion of water.
- Add can of peas and carrots (or your other favorite vegetables) and diced stalk of celery.
- Add a cup of cooked, diced chicken.
- Add a tablespoon of pepper or hot sauce.
- Simmer until celery is tender.
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 Reviews
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In the recipe it calls for 4 cups of ingredients and 8 oz chicken and yet it serves 10 what 3 Tbs per serving? I think your servings are off and if they are then so is the nutritional facts.
28 Sep 11 by member: Sassy_Cat
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Nutrition summary:
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There are 37 calories in 1 serving of Chicken and Vegetables Hot Soup. |
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Calorie break-down: 10% fat, 27% carbs, 63% protein. |
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Nutrition Facts
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Serving Size 1 serving
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| Amount Per Serving |
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Calories from Fat 4
Calories 37
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| % Daily Values* |
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Total Fat
0.39g
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1% |
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Saturated Fat
0.097g
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0% |
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Polyunsaturated Fat
0.112g
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Monounsaturated Fat
0.088g
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Cholesterol
13mg
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4% |
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Sodium
201mg
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8% |
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Potassium
98mg
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Total Carbohydrate
2.46g
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1% |
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Dietary Fiber
0.6g
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2% |
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Sugars
0.09g
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Protein
5.92g
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| Vitamin A
30% |
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Vitamin C
5% |
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| Calcium
1% |
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Iron
2% |
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| * |
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Values are based on USDA Nutrient Database SR18
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Calorie Breakdown:
Carbohydrate (27%)
Fat (10%)
Protein (63%)
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* Based on a RDI of 2000 calories
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