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Chicken Veggie Soup II

This is a great tasting, simple to make soup. It consists of diced chicken breast with an array of mixed vegetables. It's relatively low in fat and high in taste.
4 Servings - 45 min -
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Servings:4  | Calories:205 | Total Fat:7g  | Chol:36mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 7g
11 %
Sat Fat 1g
5 %
Total Carb 17g
6 %
Fiber 5g
20 %
Sugars 9g
Cholesterol 36mg
12 %
Sodium 1322mg
55 %
Protein 20g
40 %
35% Others combined
31% Boneless chicken breast
17% Chicken broth
15% Olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 tablespoon olive oil
1/2 pound skinless, boneless chicken breast meat - cut into bite-size pieces
1 onion, chopped
2 cloves garlic, minced
1 cup sliced carrots
1 cup broccoli florets
1 cup chopped cauliflower
1 cup chopped celery
2 cups whole peeled tomatoes with liquid, chopped
4 cups fat free chicken broth
1 cup chopped fresh spinach
6 drops hot pepper sauce
salt and pepper to taste

Directions : View recipe directions on
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