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    You are in: Home / Recipes / Chunky Chicken Vegetable Soup Recipe
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    Chunky Chicken Vegetable Soup

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on January 24, 2011

      It was good. Tasted better the second day It had a good flavor . I made it as written except instead of rice I used potatoes as my starch.

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    • on November 01, 2009

      Very good soup; I loved the unique idea of adding an envelope of Italian salad sressing mix as the seasoning. That worked out perfectly. I used small ring type pasta instead of rice. For the vegetables, I went with exactly what was listed: carrots, broccoli and red bell pepper.

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    • on April 06, 2008

      This is FANTASTIC soup!!! I did add maybe 1/2 t. of chicken bouillon granules to the mix. I used some leftover cooked chicken I had, I sauteed it lightly with a little bit of garlic. I used three cups veggies and cut the starch down to 1/4c. (I used orzo) as I like my soupd heavier on the veggies. For the veggies I used carrots, mushrooms, onion, zucchini, broccoli and with the pasrley I added some roasted red pepper. I will make this over and over again....the veggie combinations are dancing in my head. Thanks so much for sharing this.

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    Nutritional Facts for Chunky Chicken Vegetable Soup

    Serving Size: 1 (217 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 122.6
     
    Calories from Fat 46
    38%
    Total Fat 5.2 g
    8%
    Saturated Fat 1.3 g
    6%
    Cholesterol 29.0 mg
    9%
    Sodium 30.6 mg
    1%
    Total Carbohydrate 7.9 g
    2%
    Dietary Fiber 0.2 g
    0%
    Sugars 0.0 g
    0%
    Protein 10.2 g
    20%

    The following items or measurements are not included:

    assorted fresh vegetables

    Italian salad dressing mix

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