Chicken and Vegetable Soup

  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • servings:
  • Ingredients

    • 2 pounds Chicken Thighs
    • 3 Cups Collard Greens
    • 1 Cup Kale (Fresh)
    • 1 Cup Carrots
    • 1 Green Pepper
    • 1 Onion
    • 1 Cup Celery
    • 1 Cup Kidney Beans
    • 1 Cup Garbanzo beans
    • Croutons
    • 4 Cups Low Sodium Chicken Broth

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 3739 % Daily Value *
    • Total Fat: 141 g 217.29%
    • Saturated Fat: 36 g 180.3%
    • Trans Fat: 0 g %
    • Cholesterol: 1252 mg 417.48%
    • Sodium: 2938 mg 122.41%
    • Calcium: 576 mg 57.58%
    • Potassium: 4704 mg 134.41%
    • Magnesium: 0 mg 0%
    • Iron: 23 mg 127.56%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 120 g %
    • Dietary Fiber: 31 g 123.96%
    • Sugar: 21 g
    • Protein: 469 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 2 g
    • Omega 6 Fatty Acid: 24 g
    • Vitamin A 870.87%
    • Vitamin C 195.67%
    • Vitamin D 18.34%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch6
    • Exchange - Vegetables7
    • Exchange - Lean Meat64
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total5 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total58 oz-eq

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