Ingredients:
- 1/4 cup thyme (or a combination of all three) or 1/4 cup rosemary (or a combination of all three) or 1/4 cup parsley, chopped (or a combination of all three)
Directions:
- Cook the potatoes in the chicken stock for about 7 to 10 minutes, just until tender.
- In a medium skillet over medium heat, melt the butter. Saute the onions, celery, and garlic. Add salt and pepper to taste. Add the fresh herbs, potatoes, and chicken.
- Finish with the heavy cream. Stir until it is mixed well. Serve over pastry cups, cornbread waffles, or with a fried egg on top. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 310.75 Kcal (1301 kJ) | ||
| Calories from fat | 189.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.01g | 32% | |
|---|---|---|---|
| Cholesterol | 52.77mg | 18% | |
| Sodium | 433.69mg | 18% | |
| Potassium | 417.61mg | 9% | |
| Total Carbs | 20.07g | 7% | |
| Sugars | 3.59g | 14% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 12.09g | 24% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 1.4mg | 8% | |
| Calcium | 50.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 153.02 Kcal (641 kJ) | ||
| Calories from fat | 93.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.35g | 32% | |
|---|---|---|---|
| Cholesterol | 25.99mg | 18% | |
| Sodium | 213.56mg | 18% | |
| Potassium | 205.65mg | 9% | |
| Total Carbs | 9.88g | 7% | |
| Sugars | 1.77g | 14% | |
| Dietary Fiber | 0.99g | 8% | |
| Protein | 5.95g | 24% | |
| Vitamin C | 3.3mg | 11% | |
| Vitamin A | 0.2mg | 13% | |
| Iron | 0.7mg | 8% | |
| Calcium | 25mg | 5% | |
* 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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