Creamy Chicken Soup
|Chicken broth||6 Cup (96 tbs)|
|Half and half||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Snipped chives||2 Teaspoon|
|Dried tarragon leaves||2 Teaspoon, crumbled|
|Softened margarine||1⁄2 Cup (8 tbs)|
|Cooked chicken||3 Cup (48 tbs), cubed|
|Cooked peas||1⁄2 Cup (8 tbs)|
|Carrots||1⁄2 Cup (8 tbs), cut small|
Place broth, Half & Half, milk, chives and tarragon in 5 quart Dutch oven; heat to boiling.
Combine flour and margarine to form a smooth paste.
Stir in about 1 cup hot broth into flour mixture; stir gradually into other.
Heat to boiling.
Simmer, stirring occasionally, until mixture thickens slightly, about 10 minutes.
Add chicken, carrots and peas.
Bring to a boil.
Top with cheese.
Serving size: Complete recipe
Calories 2591 Calories from Fat 1592
% Daily Value*
Total Fat 177 g273.1%
Saturated Fat 49.4 g247.1%
Trans Fat 0.3 g
Cholesterol 443.8 mg147.9%
Sodium 4922.6 mg205.1%
Total Carbohydrates 102 g34%
Dietary Fiber 8.9 g35.5%
Sugars 26.8 g
Protein 140 g280.2%
Vitamin A 277.9% Vitamin C 46.9%
Calcium 74% Iron 71.6%
*Based on a 2000 Calorie diet