![](https://cdn.statically.io/img/www.allrecipes.com/thmb/_lgjt-W9kbhjxlmpZrLyDaJ_9GQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1603725-09afd651c5f54a0a92a6bd8434cfce13.jpg)
Ingredients
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8 cups chicken stock
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4 potatoes, cut into 1-inch cubes
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3 zucchini, cut into 1-inch cubes
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2 small onions, cut into 1-inch cubes
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2 carrots, cut into 1-inch chunks
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¾ cup chopped fresh dill
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1 ½ tablespoons chopped fresh basil
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5 cloves garlic, minced, or more to taste
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1 teaspoon chopped fresh thyme
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1 teaspoon chopped fresh rosemary
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1 (8 ounce) package shredded Cheddar cheese
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salt and ground black pepper to taste
Directions
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Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot. Bring to a boil, then reduce the heat to medium-low and simmer until vegetables are completely tender, about 40 minutes.
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Turn the heat off, but leave the pot on the stove. Stir in Cheddar until melted, then season with salt and pepper.
Nutrition Facts (per serving)
185 | Calories |
8g | Fat |
21g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 185 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 5g | 25% |
Cholesterol 24mg | 8% |
Sodium 708mg | 31% |
Total Carbohydrate 21g | 7% |
Dietary Fiber 3g | 11% |
Total Sugars 3g | |
Protein 9g | 17% |
Vitamin C 27mg | 30% |
Calcium 199mg | 15% |
Iron 1mg | 7% |
Potassium 571mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.