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Chicken Vegetable Soup
A low fat, low salt and high fiber soup that's really a meal.
2 tbsps black pepper
50 sprigs dill weed
5 <span class="measurestring" title="cube (6 fl oz prepared)">cubes</span> chicken stock
1 head bok choy
10 oz brussels sprouts
4 lbs chicken breast
7 <span class="measurestring" title="stalk large (11"-12" long)">stalks large</span> celery
6 tsps garlic
2 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onions
25 sprigs parsley
1/4 cup slices parsnips
1 <span class="measurestring" title="package (10 oz)">package</span> spinach
10 oz mushrooms
1 lb carrots
16 <span class="measurestring" title="cup (8 fl oz)">cups</span> water
28 oz crushed tomatoes
1 lb turnips
Cook chicken until done in pan - discard any fat and chicken juice - cut up in mouth size pieces - place in large soup pot.
Cut up all vegetables in mouth size pieces and add to soup pot.
Add stock and water.
Cook on high until boiled.
Simmer for another 2-3 hours or until vegetables are done.
in 1 serving of Chicken Vegetable Soup.
, 31% carbs, 60% protein.
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