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Chicken Soup With Vegetables

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Related tags
soups dairy free gluten free low carb low fat nut free lunch
Nutrition per serving    (USDA % daily values)
CAL
598
FAT
50%
CHOL
62%
SOD
103%

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Ingredients for 2 servings

1 imported bay leaf

8 cups chicken stock or canned chicken broth

½ cup dry white wine or dry white French vermouth

2 boned and skinned chicken breast halves

1 cup each julienne or fine dice of onion, celery, white of leek, and carrot

Salt and pepper

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