Chicken and Vegetable Soup
Chicken and Vegetable Soup
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  • prep: 15 min
  • cook: 35 min
  • total: 50 min
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  • servings:
  • Ingredients

    • 1 Tablespoon ghee- buy here (or cooking fat of choice)
    • 2 Stalks celery, diced
    • 1/2 Large yellow onion, diced
    • 1 Tablespoon Italian seasoning
    • 8 Cups chicken broth
    • 1 (14.5) Ounce can fire roasted diced tomatoes- buy here
    • 6 Ounces tomato paste- buy here
    • 1 Acorn squash, peeled and cut into cubes
    • 4-6 carrots, peeled and sliced
    • 1 Cup frozen cut green beans
    • 1-1.5 Pounds precooked shredded chicken
    • Salt and pepper

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 1654 % Daily Value *
    • Total Fat: 56 g 85.94%
    • Saturated Fat: 19 g 96.85%
    • Trans Fat: 0 g %
    • Cholesterol: 461 mg 153.67%
    • Sodium: 10913 mg 454.69%
    • Calcium: 483 mg 48.27%
    • Potassium: 5361 mg 153.18%
    • Magnesium: 0 mg 0%
    • Iron: 15 mg 84.56%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 122 g %
    • Dietary Fiber: 31 g 123.28%
    • Sugar: 71 g
    • Protein: 162 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 8 g
    • Vitamin A 1843.73%
    • Vitamin C 249.83%
    • Vitamin D 5.67%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables22
    • Exchange - Lean Meat20
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total10 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total17 oz-eq

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