Quick Roasted Chicken Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 95.5
  • Total Fat: 3.1 g
  • Cholesterol: 19.7 mg
  • Sodium: 419.0 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 9.3 g

View full nutritional breakdown of Quick Roasted Chicken Soup calories by ingredient
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This is a great way to use left over roasted chicken. This is a great way to use left over roasted chicken.
Number of Servings: 8


    1Tbsp Olive oil
    3 cloves garlic, minced
    1 C chopped onion
    3 medium carrots , sliced
    1 C peas (frozen)
    1 C green beans, in 1 inch pieces (fresh or frozen)
    1 C diced acorn squash ( 1 medium) can substitute butternut or other winter squash.
    1.5 C diced roasted chicken
    salt/ pepper to taste


heat oil in soup pot . Add garlic and onion, cook until onion is translucent. Add remaining ingredients...except for the chicken. Simmer until the carrots and squash are tender then add the chicken to heat through. Voila!...soup's on!

Number of Servings: 8

Recipe submitted by SparkPeople user STREGA3.

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