Try this Hearty Chicken Soup recipe, or contribute your own.
Suggest a better descriptionChop onions and celery very fine. saute in butter or margarine in heavy frying pan. Stir while cooking, but do not brown. Add flour, sprinkling over all. Mix well and allow to simmer for 10 to 15 minutes. Place salt, chicken, peppercorns, and water in a large soup pot; bring to boil. Add the cooked onion mixture. Cover and cook slowly until chicken is very tender, about 1 1/2 hours. Remove chicken and take meat from bones. Strain stock through cheesecloth. Skim all fat from stock. Add chopped chicken and evaporated milk. Season to taste. Heat only to boiling point. Place portion of cooked rice in heated soup bowl, and add soup. Serve very hot. Yield: 8 servings. From
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Serving Size: 1 Serving (347g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 415 | ||
Calories from Fat: 249 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.7g | 37 % | |
Saturated Fat 10.5g | 53 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 42.9mg | 13 % | |
Sodium 120mg | 4 % | |
Potassium 434.7mg | 11 % | |
Total Carbohydrate 35.5g | 10 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 32.6g | ||
Protein 7.5g | 11 % | |
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: 415
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