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"This easy soup is tasty and nutritious, too," notes Phyllis Shaughnessy of Livonia, New York. "I like to top individual bowls with a few sprigs of fresh parsley. Home-baked rolls- I use frozen bread dough- are an added treat."
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cup equals 159 calories, 1 g fat (trace saturated fat), 22 mg cholesterol, 624 mg sodium, 22 g carbohydrate, 5 g fiber, 13 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.
Originally published as Chicken Bean Soup in Quick Cooking March/April 2004, p52
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Reviewed on Nov. 16, 2010 by bunnygirl6489
I did cut out the lima beans and I also added garlic salt and this recipe was very good. I did not cube the chicken but instead shredded if after it had finished cooking. It was very quick and easy to make. My family kept going back for more.
Reviewed on Jan. 06, 2010 by KarenBrockelsby
Not much flavor and appearance is not appetizing.
Reviewed on Jan. 21, 2008 by danderwald
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