Great with a crusty bread.
In a large stock pot, saute vegetables in melted butter for at least 10 minutes or until tender.
Stir in flour to make a roux and cook 5 minutes to eliminate a raw flour taste - but don''t brown the roux - should be a golden roux.
Slowly add chicken stock - heat and stir until thickened.
Add herbs and chicken - simmer for 20-30 minutes.
Add cream 5 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (385g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 426 | ||
Calories from Fat: 222 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.7g | 33 % | |
Saturated Fat 14.5g | 73 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 165.8mg | 51 % | |
Sodium 634.4mg | 22 % | |
Potassium 617.9mg | 16 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 9.4g | ||
Protein 39.1g | 56 % | |
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: 426
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