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Spicy Chicken Vegetable Soup

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My Edible Yard

"A spicy, healthy, relatively-quick chicken vegetable soup. Great as leftovers. Easy to freeze."
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55 m servings 310 cals
Original recipe yields 8 servings

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  • Prep

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  1. Bring chicken broth, onion, and garlic to a boil in a large pot. Reduce heat to low. Add chicken thighs; simmer until juices run clear, about 10 minutes. Add mixed vegetables, tomatoes, turnips, okra, oregano, red pepper flakes, salt, and pepper. Simmer, stirring occasionally, until flavors combine, about 30 minutes.


  • Cook's Note:
  • Substitute homemade chicken broth for the canned if desired.

Nutrition Facts

Per Serving: 310 calories; 9.3 g fat; 29.1 g carbohydrates; 28.2 g protein; 77 mg cholesterol; 2006 mg sodium. Full nutrition

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