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Chicken, Rice and Vegetable Soup
- 5 cups water
- 1 (14.5 ounce) can chicken broth
- 1 skinless, boneless chicken breast halves - cut into cubes
- 3 carrots, chopped
- 1 onion, chopped
- 3 stalks celery, chopped
- 2 cubes chicken bouillon
- 1/3 cup uncooked white rice
- salt and pepper to taste
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 0.8g|
|Saturated Fat 0.2g|
|Total Carbohydrate 22.1g|
|Dietary Fiber 2.6g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|