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Roasted Chicken Vegetable Soup an Easy Solution
ALL OUR WAY19Ingredients
40Minutes
320Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 roasted chicken (the meat from 2 breasts and 2 thighs)
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 2 onions (medium, or 1 large onion chopped)
- 3 cloves garlic (minced)
- 12 basil leaves (sliced into ribbons)
- 3 bay leaves
- 1 cup carrots (finely diced)
- 1 fennel bulb (finely diced)
- 1 cup fresh peas (or frozen)
- 10 oz. tomatoes (can Ro-tel)
- 45 oz. chicken broth
- 27 oz. beef broth
- 6 oz. ditalini pasta (prepared according to package directions ***)
- kosher salt
- freshly ground black pepper
- lemon wedges
- green onions (sliced, optional for garnish)
- Parmesan cheese (freshly ground)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol325mg108% |
Sodium640mg27% |
Potassium860mg25% |
Protein31g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber4g16% |
Sugars4g |
Vitamin A320% |
Vitamin C80% |
Calcium10% |
Iron40% |
* 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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