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    You are in: Home / Recipes / Zesty Chicken Soup with Tomatoes and Rice Recipe
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    Zesty Chicken Soup with Tomatoes and Rice

    Average Rating:

    3 Total Reviews

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    • on January 05, 2003

      When DIL #2 arrived for the holidays with a very bad cold, I cooked her a big pot of your fantastic Chicken Vegetable Soup with Cumin and Dill. A week later, when I started sniffling and sneezing, I was attracted by the tomatoes and seasonings in this soup. What a delicious, soothing and heart warming soup! The only thing I changed was to sub celery for the squash. The paprika and tumeric add a subtle yet enhancing flavor. Thanks Mirjam - you are truly my soup maven !

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    • on April 14, 2009

      This soup was great. I accidentally added way too much tomato but it still turned out really well. I did change the recipe a little (I am totally incapable of following a recipe as written). I added celery, used acorn squash instead of zucchini, and added some cumin, and chili peppers. Thanks!

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    • on October 13, 2004

      I love this soup! The flavors are just right. I may have added a little bit more garlic, and did add one celery rib. I also took a shortcut by using homemade chicken broth and boneless chicken breast, so instead of cooking the chicken for a long time, I added it nearly last, and cooked the vegetables in stock first. To my surprise, I even found zucchini, which is fairly rare in Tokyo. I used cilantro rather than parsley, though I like both, and am sure either would be good. Thank you for posting this recipe.

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    Nutritional Facts for Zesty Chicken Soup with Tomatoes and Rice

    Serving Size: 1 (681 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 577.4
     
    Calories from Fat 326
    56%
    Total Fat 36.3 g
    55%
    Saturated Fat 9.6 g
    48%
    Cholesterol 156.2 mg
    52%
    Sodium 159.3 mg
    6%
    Total Carbohydrate 19.6 g
    6%
    Dietary Fiber 2.0 g
    8%
    Sugars 3.7 g
    14%
    Protein 41.4 g
    82%

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