Vegetable Chicken Soup

This soup features a blend of vegetables and chicken that will make you wish you were sick just so someone would make you more. Check out other adrenal-friendly recipes here.

Vegetable Chicken Soup
Serves 4
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305 calories
17 g
96 g
8 g
41 g
2 g
553 g
855 g
11 g
0 g
5 g
Nutrition Facts
Serving Size
553g
Servings
4
Amount Per Serving
Calories 305
Calories from Fat 71
% Daily Value *
Total Fat 8g
12%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 96mg
32%
Sodium 855mg
36%
Total Carbohydrates 17g
6%
Dietary Fiber 3g
13%
Sugars 11g
Protein 41g
Vitamin A
15%
Vitamin C
32%
Calcium
10%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon olive oil
  2. 1 medium onion, chopped
  3. 1 pound skinless and boneless chicken breasts, cut into bite-size pieces
  4. 6 ounces green beans, cut into bite-size pieces
  5. 1 cup chopped celery
  6. 1 zucchini, sliced
  7. 1 tablespoon fresh basil, chopped
  8. 1/2 of a 14.5-ounce can diced tomatoes, drained
  9. 4 cups chicken broth
  10. 1 teaspoon paprika
  11. 1 to 2 tablespoons raw honey
  12. 2 tablespoons lemon juice
  13. 2 teaspoons minced raw ginger
  14. 2 teaspoons pressed raw garlic
  15. Salt and pepper to taste
Instructions
  1. In a large soup pot, heat the olive oil over medium-high heat for several minutes.
  2. Add onion, and cook, stirring occasionally, until soft.
  3. Add chicken, and continue to stir occasionally to brown lightly on all sides.
  4. Add remaining ingredients, bring to a boil, and allow to simmer until vegetables are just tender and chicken is cooked through.
beta
calories
305
fat
8g
protein
41g
carbs
17g
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Natural Solutions Magazine http://naturalsolutionsmag.com/

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