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"I created this soup so my family and I could enjoy a satisfying sit-down meal on busy nights," writes Wendy Sorensen from Logan, Utah. "It's ready in no time but tastes like it simmered all day. Try adding fresh zucchini or using leftover turkey instead of chicken."
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 143 calories, 2 g fat (trace saturated fat), 19 mg cholesterol, 898 mg sodium, 21 g carbohydrate, 1 g fiber, 10 g protein.
Originally published as Italian Chicken Rice Soup in Quick Cooking September/October 2003, p46
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Reviewed on Oct. 17, 2011 by nspoolstra@kc.rr.com
This is my daughter's favorite soup and one of my favorites. I use two cans of chicken (including broth) and I can throw this together in just minutes.
Reviewed on Oct. 03, 2011 by debbschaefer
This has become one of my favorite soups to make during the cold winter months. It has so much flavor and is so easy!
Reviewed on Jan. 21, 2009 by jkosnik
One of my favorites. Just had it again last weekend. This is one of the first recipes I made when I first subscribed to Quick Cooking in 2003. I made it 3 years ago for our church lenten meals and now they ask for it every year. Thanks, Julie Kosnik, LaPorte, IN
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