Try this Creamy Chicken Potato Soup recipe, or contribute your own.
Suggest a better descriptionDirections
In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper.
Combine flour and fat-free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.
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Serving Size: 1 (1599g) | ||
Recipe Makes: 1 | ||
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Calories: 922 | ||
Calories from Fat: 677 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 75.2g | 100 % | |
Saturated Fat 46.5g | 233 % | |
Monounsaturated Fat 20.7g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 248mg | 76 % | |
Sodium 2365.8mg | 82 % | |
Potassium 1118.2mg | 29 % | |
Total Carbohydrate 40.8g | 12 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 39.6g | ||
Protein 23.5g | 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: 922
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