Chicken And Creamed Vegetable Soup
|Chicken stock||1 1⁄4 Liter (5 Cups)|
|Carrots||360 Gram, chopped (3 Medium Sized)|
|Celery sticks||75 Gram, chopped (1 Stick)|
|Swede||300 Gram, chopped (1 Large Sized)|
|Onion||150 Gram, chopped (1 Medium Sized)|
|Chicken thigh fillets||440 Gram, chopped (4 Fillets)|
Combine stock, carrot, celery, swede, onion and bay leaves in large pan.
Bring to boil; simmer, covered, for about 20 minutes or until vegetables are tender.
Discard bay leaves.
Blend or process vegetable mixture, in batches, until pureed; return mixture to same pan, add chicken.
Bring to boil; sim- mer, uncovered, until chicken is cooked through, [can be prepared ahead to this point; refrigerate overnight or freeze]
Serving size: Complete recipe
Calories 1307 Calories from Fat 306
% Daily Value*
Total Fat 34 g52.5%
Saturated Fat 8.8 g43.8%
Trans Fat 0.5 g
Cholesterol 402.7 mg134.2%
Sodium 2540.6 mg105.9%
Total Carbohydrates 121 g40.4%
Dietary Fiber 21.9 g87.4%
Sugars 61.3 g
Protein 127 g254.5%
Vitamin A 1218.6% Vitamin C 188.5%
Calcium 42.2% Iron 62%
*Based on a 2000 Calorie diet