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    You are in: Home / Recipes / Rosemary Chicken Soup Recipe
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    Rosemary Chicken Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Donna Sowerby's Note:

    Easy and quick, this recipe can be made into a stew by increasing the amount of rice or noodles put in at the end. My family likes it best when I use rotisserie chicken bought at the grocery store, but we've made it using baked chicken, leftover turkey, even a bit of crispy duck! You can throw in whatever bits and bobs you have to hand, or use egg noodles instead of rice.

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    1. 1
      Saute the garlid and onion in the extra virgin olive oil until the garlic begins to brown and the onion is opaque.
    2. 2
      Add chicken broth, milk, and water; stir over medium-high heat.
    3. 3
      When boiling begins, add rosemary, salt, pepper, cumin, chipotle powder, and bay leaf. Bring to a low rolling boil.
    4. 4
      Add chicken, corn, mushrooms, and pimientos. Maintain the low rolling boil; don't allow a full rapid boil.
    5. 5
      Reduce heat and simer for 15 to 20 minutes to blend the flavors.
    6. 6
      Prepare white rice (or egg noodles, if you'd rather) and add to the pot when you're happy with the flavor of the soup.
    7. 7
      Remove bay leaf before serving.

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    Nutritional Facts for Rosemary Chicken Soup

    Serving Size: 1 (289 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 363.9
    Calories from Fat 154
    Total Fat 17.1 g
    Saturated Fat 3.6 g
    Cholesterol 60.5 mg
    Sodium 1365.8 mg
    Total Carbohydrate 26.2 g
    Dietary Fiber 2.1 g
    Sugars 3.0 g
    Protein 26.2 g

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