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White Wine Chicken Potato Vegetable Soup
COOKING ON THE RANCH.17Ingredients
55Minutes
790Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 qt. chicken stock
- 3 cups white wine
- 1 Tbsp. tomato paste
- 1 1/2 tsp. pickapeppa sauce
- 2 tsp. dried basil
- 3 medium potatoes (scrubbed. Peeled optional, cubed)
- 2 cups butternut squash soup (peeled and diced)
- 1 Tbsp. butter
- 1 Tbsp. vegetable oil
- 2 onions (diced)
- 1 red bell pepper (large, cored, seeded and diced)
- 15 oz. diced tomatoes (Canned)
- 1/2 lb. fresh green beans (stems removed, sliced crosswise)
- salt
- pepper
- 2 cups cooked chicken (skinned, boned, cooked and cut into spoonable pieces)
- 1/2 tsp. cider vinegar
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NutritionView More
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790Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories790Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat5g25% |
| Trans Fat0g |
| Cholesterol85mg28% |
| Sodium1430mg60% |
| Potassium2060mg59% |
| Protein41g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate78g26% |
| Dietary Fiber10g40% |
| Sugars25g |
| Vitamin A70% |
| Vitamin C160% |
| Calcium15% |
| Iron20% |
* 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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