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17Ingredients
50Minutes
250Calories
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Ingredients
US|METRIC
9 SERVINGS
- 3 Tbsp. extra virgin olive oil
- 1 white onion (medium, finely chopped)
- 5 stalks celery (chopped)
- 4 carrots (large, peeled and sliced)
- 1 cup sweet peppers (chopped)
- 1 zucchini (chopped, 1/2 inch pieces)
- 1 yellow squash (chopped 1/2 inch pieces)
- 1 1/2 cups eggplant (chopped 1/2 inch pieces)
- 5 cloves garlic (fresh, minced)
- 48 oz. chicken broth (I used 1 full 32 oz size and 1/2 of another)
- 9 oz. noodles (small, choice)
- 1 Tbsp. Dijon mustard (coarse)
- 1 tsp. hot sauce (doesn’t make it spicy, just gives a nice flavor)
- 2 chicken breasts (large, cooked and shredded, lightly seasoned with salt and pepper)
- 1 cup fresh parsley (finely chopped)
- garlic salt
- 1 pinch kosher salt
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol40mg13% |
Sodium160mg7% |
Potassium700mg20% |
Protein14g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate31g10% |
Dietary Fiber4g16% |
Sugars5g |
Vitamin A120% |
Vitamin C80% |
Calcium6% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Mark 5 years ago
Good eats!
I sped up the process with baked chickens from the grocery. I also doubled the recipe.