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Chicken Soup with Vegetables
- 8 cups chicken stock or canned chicken broth
- 1 imported bay leaf
- ½ cup dry white wine or dry white French vermouth
- 1 cup each julienne or fine dice of onion, celery, white of leek, and carrot
- 2 boned and skinned chicken breast halves
- Salt and pepper
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 192kcal (10%)|
|Total Fat 5g (7%)|
|Saturated Fat 1g (6%)|
|Cholesterol 45mg (15%)|
|Total Carbohydrate 15g|
|Dietary Fiber 2g|
|* 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.|