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13 servings
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Chicken Vegetable Soup

A low fat, low salt and high fiber soup that's really a meal.



  1. Cook chicken until done in pan - discard any fat and chicken juice - cut up in mouth size pieces - place in large soup pot.
  2. Cut up all vegetables in mouth size pieces and add to soup pot.
  3. Add stock and water.
  4. Cook on high until boiled.
  5. Simmer for another 2-3 hours or until vegetables are done.
  6. Serve.
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Nutrition summary:

There are 247 calories in 1 serving of Chicken Vegetable Soup.
Calorie break-down: 9% fat, 31% carbs, 60% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 23
Calories 247
% Daily Values*
Total Fat 2.6g 4%
  Saturated Fat 0.612g 3%
  Polyunsaturated Fat 0.77g  
  Monounsaturated Fat 0.543g  
Cholesterol 81mg 27%
Sodium 548mg 23%
Potassium 1314mg  
Total Carbohydrate 19.74g 7%
  Dietary Fiber 6.2g 25%
  Sugars 6.1g  
Protein 37.83g  
Vitamin A 3069% Vitamin C 1673%
Calcium 255% Iron 303%
of RDI*
(247 calories)
12% of RDI
Calorie Breakdown:
Carbohydrate (31%)
Fat (9%)
Protein (60%)
* Based on a RDI of 2000 calories