Chicken Vegetable soup

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 91.5
  • Total Fat: 3.0 g
  • Cholesterol: 25.4 mg
  • Sodium: 288.3 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 1.5 g
  • Protein: 8.5 g

View full nutritional breakdown of Chicken Vegetable soup calories by ingredient
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Introduction

I looked for a similiar recipe and couldn't find one. This is quick easy and more than comfoting on a cold winter day. Add dumplings, rice, or noodles if you want a hearty more stew like disch. I looked for a similiar recipe and couldn't find one. This is quick easy and more than comfoting on a cold winter day. Add dumplings, rice, or noodles if you want a hearty more stew like disch.
Number of Servings: 9

Ingredients

    Roasting Chicken, 1.5 unit (yield from 1 lb ready-to-cook
    Cream of Chicken Soup, 1 can (10.75 oz)
    Carrots, raw, 4 large (7-1/4" to 8-1/2" long)
    Onions, raw, 1 cup, chopped
    Celery, raw, 4 stalk, medium (7-1/2" - 8" long)
    Water, tap, 4 cup (8 fl oz)

Directions

remove skin and bones from chicken add with remaining ingredients in large pan. Cook over medium heat for 20 minutes or more add spices per your personal taste I just use black pepper

Serving Size: Makes 6 to 10 servings

Number of Servings: 9

Recipe submitted by SparkPeople user JJEANOT.

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