|Condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Water||3⁄4 Cup (12 tbs)|
|Celery||1 Cup (16 tbs), sliced|
|Onion||1 Medium, quartered|
|Poultry seasoning||1⁄2 Teaspoon|
|Stewing chicken||5 Pound, cut up|
|Potatoes||4 Medium, quartered|
|Carrots||6 Small, cut in 2 inch pieces|
|Flour||1⁄4 Cup (4 tbs)|
In large heavy pan, combine soup, 1/4 cup water, celery, onion, and seasonings; add chicken.
Cover; cook over low heat 1 hour 30 minutes.
Add potatoes and carrots.
Cook 45 minutes more or until chicken and vegetables are tender.
Remove chicken and vegetables to serving platter.
Gradually blend remaining 1/2 cup water into flour until smooth; slowly stir into sauce.
Cook, stirring until thickened.
Serving size: Complete recipe
Calories 5276 Calories from Fat 2320
% Daily Value*
Total Fat 257 g395.9%
Saturated Fat 73.8 g368.8%
Trans Fat 0 g
Cholesterol 1537.8 mg512.6%
Sodium 3896.2 mg162.3%
Total Carbohydrates 234 g78%
Dietary Fiber 31.4 g125.7%
Sugars 31.9 g
Protein 489 g977%
Vitamin A 1086% Vitamin C 288.8%
Calcium 59.1% Iron 154.6%
*Based on a 2000 Calorie diet