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Ingredients1 h servings 185 cals
Original recipe yields 10 servings
- Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot; bring to a boil. Reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes.
- Leaving pot on stove, switch heating element to off. Add Cheddar cheese to soup; stir until the cheese is melted. Season soup with salt and pepper.
Per Serving: 185 calories; 8.1 g fat; 20.6 g carbohydrates; 8.7 g protein; 24 mg cholesterol; 708 mg sodium. Full nutrition
ReviewsRead all reviews 2
This was a very nice soup. Didn't have access to the fresh herbs so I used dried.. still very good. I also pureed this and tried it cold.. tasty that way too