Recipe Details
Ingredients
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8cupschicken stock
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4potatoes, cut into 1-inch cubes
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3zucchini, cut into 1-inch cubes
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2smallonions, cut into 1-inch cubes
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2carrots, cut into 1-inch chunks
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¾cupchopped fresh dill
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1 ½tablespoonschopped fresh basil
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5clovesgarlic, minced, or more to taste
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1teaspoonchopped fresh thyme
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1teaspoonchopped fresh rosemary
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1(8 ounce) packageshredded Cheddar cheese
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salt and ground black pepper to taste
Cooking 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories185 | |
| % 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.
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