|Chicken broth||4 Cup (64 tbs)|
|Cooked chicken||1⁄2 Cup (8 tbs), finely chopped|
|Black pepper||To Taste, freshly ground|
|Egg yolk||1 (combined with 4 tablespoons cream)|
Heat the butter, add the flour and stir into a smooth paste.
Gradually add the chicken broth, stirring constantly.
Bring to a simmer, add the chicken meat, salt and pepper and cook for 3 minutes.
Add the egg yolk mixture and stir with a wire whisk just until heated through.
Do not allow the soup to boil after the egg yolk is added.
Serving size: Complete recipe
Calories 734 Calories from Fat 441
% Daily Value*
Total Fat 50 g76.7%
Saturated Fat 27.1 g135.5%
Trans Fat 0 g
Cholesterol 337.1 mg112.4%
Sodium 2958.2 mg123.3%
Total Carbohydrates 40 g13.3%
Dietary Fiber 1.5 g5.9%
Sugars 4.5 g
Protein 29 g58.5%
Vitamin A 28.9% Vitamin C 0.35%
Calcium 5.1% Iron 20.1%
*Based on a 2000 Calorie diet