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Ingredients
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1 ½ tablespoons olive oil
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2 stalks celery, diced
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½ cup chopped onion
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½ cup chopped green bell pepper
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1 clove garlic, chopped
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2 (14 ounce) cans vegetable broth
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1 (14.5 ounce) can stewed tomatoes
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2 carrots, chopped
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4 potatoes, diced
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12 pearl onions
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½ teaspoon dried thyme leaves
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salt and ground black pepper to taste
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2 cooked chicken breasts, diced
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¾ teaspoon red pepper flakes, or more to taste
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2 tablespoons red wine vinegar
Directions
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Heat olive oil in a stockpot over medium heat. Cook and stir celery, chopped onion, and bell pepper in hot oil until softened, about 5 minutes. Stir garlic into the celery mixture; cook and stir until fragrant, about 1 minute more.
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Pour vegetable broth into the pot; add tomatoes, carrots, potatoes, pearl onions, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.
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Stir chicken and red pepper flakes to the pot; cook until the chicken is hot, 5 to 10 minutes. Stir vinegar into the soup just before serving.
Nutrition Facts (per serving)
243 | Calories |
6g | Fat |
39g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 243 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 1g | 5% |
Cholesterol 16mg | 5% |
Sodium 470mg | 20% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 6g | 21% |
Total Sugars 8g | |
Protein 11g | 21% |
Vitamin C 47mg | 52% |
Calcium 78mg | 6% |
Iron 3mg | 16% |
Potassium 944mg | 20% |
* 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.