Try this Creamy Chicken, Leek, and Mushroom Soup recipe, or contribute your own.
Suggest a better descriptionCoat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add leek, chicken, and garlic, and saute 10 minutes. Add mushrooms, and saute 5 minutes. Add broth and wine; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Place flour in a small bowl. Gradually add milk, stirring with a wire whisk until well blended; add to soup. Cook over medium heat 10 minutes or until thickened, stirring constantly. Stir in sherry, salt, and pepper. Yield: 9 cups (serving size: 1-1/2 cups). Per serving: 302 Calories; 16g Fat (50% calories from fat); 23g Protein; 13g Carbohydrate; 81mg Cholesterol; 747mg Sodium NOTES : Substitute 1-1/4 pounds skinned, boned chicken thighs, if desired. Recipe by: Cooking Light, Mar/Apr 1993, page 142 Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (256g) | ||
Recipe Makes: 9 | ||
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Calories: 196 | ||
Calories from Fat: 42 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 93mg | 29 % | |
Sodium 213.4mg | 7 % | |
Potassium 481.8mg | 13 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 10.7g | ||
Protein 24.1g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 196
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