Directions:
- Using a zest stripper or paring knife, cut a lengthwise strip on each carrot, forming a notch. Repeat at equals intervals around carrot. Repeat with zucchini. Cut carrots and zucchini into 1/4-in. slices; set zucchini aside.
- In a Dutch oven or soup kettle, combine the carrots, celery, onion, broth, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are crisp-tender.
- Add chicken and reserved zucchini; simmer, uncovered, for 10 minutes or until zucchini is tender. Yield: 8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 371.14 Kcal (1554 kJ) | ||
| Calories from fat | 213.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.67g | 36% | |
|---|---|---|---|
| Cholesterol | 50.87mg | 17% | |
| Sodium | 790.97mg | 33% | |
| Potassium | 591.31mg | 13% | |
| Total Carbs | 22.32g | 7% | |
| Sugars | 3.48g | 14% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 18.73g | 37% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 1.3mg | 7% | |
| Calcium | 59.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 154.81 Kcal (648 kJ) | ||
| Calories from fat | 88.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.87g | 36% | |
|---|---|---|---|
| Cholesterol | 21.22mg | 17% | |
| Sodium | 329.93mg | 33% | |
| Potassium | 246.65mg | 13% | |
| Total Carbs | 9.31g | 7% | |
| Sugars | 1.45g | 14% | |
| Dietary Fiber | 1g | 10% | |
| Protein | 7.81g | 37% | |
| Vitamin C | 3mg | 12% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 0.6mg | 7% | |
| Calcium | 24.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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