Directions:
- Blend together the butter and flour in a medium (3 qt) saucepan. Add warmed cream and stir until smooth. The soup will begin to thicken as it is heated.
- Stir in 2 cups of the hot stock. Over low heat, stir and cook until heated and blended, about 4 minutes.
- Add the remaining 4 cups of stock and the chopped chicken. Season to taste with salt and pepper.
- Heat to serving temperature- steaming, but not boiling lest the cream break into unattractive particles. Watch the pot closely to keep from coming to a boil.
- Serve in heated tureen and leadle into heated bowls. Garnish with snippets of parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 463.65 Kcal (1941 kJ) | ||
| Calories from fat | 271.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.18g | 46% | |
|---|---|---|---|
| Cholesterol | 71.12mg | 24% | |
| Sodium | 1101.55mg | 46% | |
| Potassium | 470.62mg | 10% | |
| Total Carbs | 35.08g | 12% | |
| Sugars | 9.12g | 36% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 15.32g | 31% | |
| Vitamin C | 10mg | 17% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.4mg | 13% | |
| Calcium | 69.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 137.74 Kcal (577 kJ) | ||
| Calories from fat | 80.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.97g | 46% | |
|---|---|---|---|
| Cholesterol | 21.13mg | 24% | |
| Sodium | 327.24mg | 46% | |
| Potassium | 139.81mg | 10% | |
| Total Carbs | 10.42g | 12% | |
| Sugars | 2.71g | 36% | |
| Dietary Fiber | 0.53g | 7% | |
| Protein | 4.55g | 31% | |
| Vitamin C | 3mg | 17% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.7mg | 13% | |
| Calcium | 20.6mg | 7% | |
* 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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