Recipe Details
Ingredients
-
5cupswater
-
5zucchini, sliced
-
7cubes chicken bouillon
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1(8 ounce) packagecream cheese, softened and cut into 4 sections
Cooking Directions
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Stir water, zucchini, and bouillon cubes together in a stockpot; bring to a boil. Reduce the heat to medium, then cover and simmer, stirring occasionally, until zucchini is tender, about 20 minutes.
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Carefully drop cream cheese into the stockpot. Cook and stir until melted, about 5 minutes. Blend soup with an immersion blender until smooth.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories236 | |
| % Daily Value * | |
| Total Fat 20g |
26% |
| Saturated Fat 13g |
63% |
| Cholesterol 63mg |
21% |
| Sodium 2205mg |
96% |
| Total Carbohydrate 8g |
3% |
| Dietary Fiber 2g |
6% |
| Total Sugars 3g |
|
| Protein 7g |
14% |
| Vitamin C 25mg |
28% |
| Calcium 92mg |
7% |
| Iron 1mg |
7% |
| Potassium 488mg |
10% |
* 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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