Try this Chicken Pepper Pot Soup recipe, or contribute your own.
Suggest a better descriptionIn 5-quart saucepan, over medium heat, in hot oil, cook celery, green pepper and onion about 5 minutes. Add potatoes; cook 5 minutes longer, stirring occasionally. Stir flour into mixture; cook 1 minute. Add chicken broth, Tabasco pepper sauce, thyme, allspice and salt. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 10 minutes. Meanwhile, cut chicken breasts into bite-size chunks; add to vegetable mixture in saucepan. Cover and simmer 5 minutes longer until chicken and potatoes are tender. Stir in chopped parsley. Busted by Karen Sonnessa
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 118 | ||
Calories from Fat: 62 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 24.2mg | 7 % | |
Sodium 799.2mg | 28 % | |
Potassium 163.1mg | 4 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.9g | ||
Protein 9.5g | 14 % | |
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: 118
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