Heat oil and butter in a large sauce pan.
Add garlic, carrots and celery.
Cook over medium heat for about 5 minutes.
Add chicken stock, bay leaves, thyme and chicken to pan. Bring to boil and simmer for about 20 minutes or until vegetables are soft.
Add flour water mixture and mix well. Simmer for a few more minutes.
Remove bay leaves.
Add cream, milk and parsley. Bring to simmer stirring often. Remove from heat and serve.
If you want to reduce some of the fat you can substitute more milk than cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (739g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 353 (57%)|
|Amt Per Serving||% DV|
|Total Fat 39.2g||52 %|
|Saturated Fat 20.5g||103 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 3g|
|Cholesterol 174mg||54 %|
|Sodium 872.5mg||30 %|
|Potassium 1066.1mg||28 %|
|Total Carbohydrate 29.5g||9 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 26.8g|
|Protein 37.4g||53 %|
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: 620
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