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Jessica Knibbe: "Amazing!
I did however added 1 scotch bonnet to t…" Read More
14Ingredients
45Minutes
580Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. extra virgin olive oil
- 1 cup finely chopped onion
- 1 cup diced celery
- 1 cup carrots (diced)
- 3 Tbsp. minced garlic
- 3 cups chicken breast (cooked shredded)
- 32 oz. reduced sodium chicken broth
- 15 oz. pumpkin puree
- 1/2 cup heavy cream
- 1 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. garlic salt (Lawry’s)
- 1/4 cup finely chopped fresh cilantro
- 1 cup shredded cheddar cheese
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories580Calories from Fat350 |
% DAILY VALUE |
Total Fat39g60% |
Saturated Fat17g85% |
Trans Fat |
Cholesterol150mg50% |
Sodium2040mg85% |
Potassium1130mg32% |
Protein35g |
Calories from Fat350 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber6g24% |
Sugars7g |
Vitamin A440% |
Vitamin C20% |
Calcium30% |
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)
Jessica Knibbe 4 years ago
Amazing!
I did however added 1 scotch bonnet to the receipt . I wasn’t able to find the pumpkin purée so I used a fresh one and cooked it together with the chicken broth. After a few minutes I put the mixture in a blender for a few pulses.
Belisa Torres 6 years ago
Great recipe I purée the vegetables since I don’t like the chunks I also use a little less onion otherwise the onion flavor is too potent. Sometimes I add tortellini to the soup