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Steps
1
In 5-quart Dutch oven, stir together broth, chicken, celery mixture and carrots. Cover; heat to boiling.
2
Meanwhile, place potato-vegetable blend in microwavable bowl. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 5 minutes. Add garlic, Italian seasoning, curry powder, 1/2 teaspoon pepper and the salt to broth mixture; cover and continue to cook.
3
Using kitchen scissors, cut cooked potato-vegetable blend into bite-size pieces; add to broth mixture. Stir in spinach and milk. Cover; cook over high heat 5 minutes or until carrots are tender. Sprinkle individual servings with additional pepper.
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Nutrition Facts
Serving Size:1 Serving
Calories
200
Total Fat
2g
0%
Saturated Fat
1/2g
0%
Sodium
690mg
0%
Total Carbohydrate
20g
0%
Dietary Fiber
2g
0%
Protein
25g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Vegetable; 3 Very Lean Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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