Directions:
- Melt butter over medium heat, add sliced carrots, sliced celery, chopped onion, garlic salt, salt and pepper.
- Stir till onions and celery begin to become translucent.
- Blend flour with enough broth to make liquid and add remaining broth to vegetables bring to a simmer and reduce to low heat.
- Simmer till carrots are desired tenderness (I shred the chicken while waiting for this).
- Add chicken stock and flour mixture to thicken.
- Add cheese and stir till disolved.
- Add non-fat half and half, milk and shredded chicken.
- Garnish with crumbled blue cheese if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 435.98 Kcal (1825 kJ) | ||
| Calories from fat | 258.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.71g | 44% | |
|---|---|---|---|
| Cholesterol | 84.2mg | 28% | |
| Sodium | 1500.49mg | 63% | |
| Potassium | 480.33mg | 10% | |
| Total Carbs | 24.53g | 8% | |
| Sugars | 6.77g | 27% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 20.59g | 41% | |
| Vitamin C | 17.7mg | 30% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.8mg | 5% | |
| Calcium | 516.6mg | 52% | |
| Amount Per 100 g | |||
| Calories | 136.24 Kcal (570 kJ) | ||
| Calories from fat | 80.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.97g | 44% | |
|---|---|---|---|
| Cholesterol | 26.31mg | 28% | |
| Sodium | 468.9mg | 63% | |
| Potassium | 150.1mg | 10% | |
| Total Carbs | 7.67g | 8% | |
| Sugars | 2.12g | 27% | |
| Dietary Fiber | 0.7g | 9% | |
| Protein | 6.43g | 41% | |
| Vitamin C | 5.5mg | 30% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.3mg | 5% | |
| Calcium | 161.5mg | 52% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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