Traditional Cream Of Chicken Soup
|Chicken||3 Pound (1 Piece)|
|Carrots||3 , diced|
|Onions||2 , chopped|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Celery||1 1⁄2 Cup (24 tbs)|
|Water||1 Cup (16 tbs) (To Cover)|
|Milk||3 Cup (48 tbs)|
|Margarine||1⁄2 Cup (8 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
Bring to boil in large covered pot.
Skim off foam, cover and simmer until tender.
Remove chicken and vegetables.
Boil remaining liquid down to 3 cups.
Stir in milk.
Make a paste of the margarine and flour.
Drop by spoonfuls into the soup.
Stir over low heat until it bubbles and thickens.
Skin, bone, and cut up the chicken into big chunks.
Put chicken and vegetables back into broth.
Reheat and season to taste.
Can add garlic salt and pepper.
Serving size: Complete recipe
Calories 4159 Calories from Fat 2346
% Daily Value*
Total Fat 261 g402.3%
Saturated Fat 71.5 g357.3%
Trans Fat 0 g
Cholesterol 979.5 mg326.5%
Sodium 1873.4 mg78.1%
Total Carbohydrates 135 g44.8%
Dietary Fiber 14.9 g59.5%
Sugars 59.6 g
Protein 311 g621.5%
Vitamin A 771.3% Vitamin C 94.5%
Calcium 114.5% Iron 90.4%
*Based on a 2000 Calorie diet