Chicken Vegetable Soup

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Rating: 5
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Serves3 ()
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Directions

  1. Heat oil in medium stock pot over medium heat. Add diced celery, onions, and carrots.
  2. When soft and fragrant, add thyme and oregano. Stir. Let cook for another 2 minutes.
  3. Add in diced squash, potatoes, and chicken stock. Cook until potatoes are soft, about 20 mins.
  4. Add in precooked chicken and spinach and cook until chicken is warm.
Nutrition Facts
Chicken Vegetable Soup
Amount Per Serving
Calories 540 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 5g 25%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
Cholesterol 70mg 23%
Sodium 212mg 9%
Potassium 1809mg 52%
Total Carbohydrates 57g 19%
Dietary Fiber 10g 40%
Sugars 9g
Protein 27g 54%
Vitamin A 122%
Vitamin C 76%
Vitamin D16%
Calcium 18%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.

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