Directions:
- Heat the olive oil in large soup or stock pot over medium-high heat. Stir in chicken and cook about 1 minute. Mix in garlic and onion; cook until tender. Stir in carrots, celery, potatoes, bell pepper, green beans and mushrooms. Add the tomatoes with juice and water and bouillion cubes. Season with red pepper flakes, marjoram, and bay leaf, and continue cooking 20 minutes, until vegetables are tender and chicken juices run clear. Stir in the cabbage and zucchini and cook until tender, but not mushy. Remove bay leaf.
- Taste and season with salt and pepper, if necessary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.63 Kcal (731 kJ) | ||
| Calories from fat | 49.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.48g | 8% | |
|---|---|---|---|
| Cholesterol | 33.45mg | 11% | |
| Sodium | 470.6mg | 20% | |
| Potassium | 630.93mg | 13% | |
| Total Carbs | 18.15g | 6% | |
| Sugars | 5.72g | 23% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 14.25g | 28% | |
| Vitamin C | 25.8mg | 43% | |
| Vitamin A | 1mg | 34% | |
| Iron | 7.5mg | 42% | |
| Calcium | 56.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 69.09 Kcal (289 kJ) | ||
| Calories from fat | 19.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.17g | 8% | |
|---|---|---|---|
| Cholesterol | 13.23mg | 11% | |
| Sodium | 186.18mg | 20% | |
| Potassium | 249.61mg | 13% | |
| Total Carbs | 7.18g | 6% | |
| Sugars | 2.26g | 23% | |
| Dietary Fiber | 1.66g | 17% | |
| Protein | 5.64g | 28% | |
| Vitamin C | 10.2mg | 43% | |
| Vitamin A | 0.4mg | 34% | |
| Iron | 3mg | 42% | |
| Calcium | 22.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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