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Chicken and Vegetable Soup with Avocado Recipe Low Carb

 

Ingredients

Servings: 6

 

1 tbsp olive oil

1 cup onions, medium dice

1/2 cup celery, small dice

1/2 cup carrots, small dice

1/2 cup red peppers, julienned

1 cup cooked, diced chicken

1 quart fortified chicken stock

1/2 cup minced scallions

1 avocado, sliced

Nutrition Facts

 

Exchanges/Choices:

1 Vegetable

1 Lean Meat

1 1/2 Fat

 

Calories 145

    Calories from Fat 70

Total Fat 8g

    Saturated Fat 1.5g

Cholesterol 30mg

Sodium 55mg

Carbohydrate 8g

    Dietary Fiber 3g

    Sugar 3g

Protein 11g

Cooking Methods

  1. Preheat a large pot; add and heat olive oil. Add onions, celery, carrots and red peppers and sweat them. Add chicken and chicken stock; bring to a simmer. Add scallions. Ladle into soup bowls. Top with sliced avocado and serve.

Fun Facts / Cooking Tips

Cooking Tips, Kitchen Tips and Fun Facts

Easy, quick, simple, healthy, delicious, sum it all for this diabetic soup recipe, served with Avocado slices.

 

 

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