A classic, Mama use to make!
Cook chicken with celery tops and 1/2 onion, salt and pepper for 1 1/2 hours or until done.
Remove chicken from broth, strain brother into a lg. kettle.
Cut chicken in bite size pieces, set aside.
Cook peas, carrots, and celery in chicken broth. Add 3 cubes of instant chicken broth. Add half and half, add green pepper and pimento. Let it come to a boil.
Mix cornstarch and flour in 1 c. water. Add to broth stirring constantly.
Add chicken at the very last and stir carefully so chicken doesn't get stringy.
Serve on toast, patty shells, or biscuits.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1140g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2254 | ||
Calories from Fat: 1389 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 154.3g | 206 % | |
Saturated Fat 48.8g | 244 % | |
Monounsaturated Fat 62.1g | ||
Polyunsanturated Fat 30.7g | ||
Cholesterol 742.1mg | 228 % | |
Sodium 744.9mg | 26 % | |
Potassium 2060.2mg | 54 % | |
Total Carbohydrate 26g | 8 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 23.4g | ||
Protein 179.4g | 256 % | |
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: 2254
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