chicken soup-eggplant

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 80.9
  • Total Fat: 0.7 g
  • Cholesterol: 16.4 mg
  • Sodium: 169.1 mg
  • Total Carbs: 10.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 8.4 g

View full nutritional breakdown of chicken soup-eggplant calories by ingredient
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Number of Servings: 9

Ingredients

    4 stalks celery
    1 onion
    1 sm eggplant
    1 can chicken broth 99% fat free
    1 cup v8 low sodium
    1/3 cup quick barley
    1 tsp tabasco sauce
    1 sm turnip
    4 cups water
    3 basil leaves
    9oz chicken breast cooked, cut into cubes

Directions

boil chicken breast in water with basil leaves until done. take chicken breast out and set aside. add chopped vegetables and simmer until done. add barley and tabasco sauce and simmer 5 minutes. add chicken broth, v8, and chicken breast . simmer for 15 minutes.
makes 9 one cup servings.

Number of Servings: 9

Recipe submitted by SparkPeople user CAROLINAKIWI.

TAGS:  Poultry | Soup | Poultry Soup |

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