Cream of Chicken and Vegetable Soup Recipe

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Ingredients:

Serving

1/4 cup light butter
1/4 cup all-purpose flour
12 fl oz evaporated low-fat milk
16 oz frozen mixed vegetables , prepared according to package directions
2 skinless chicken breast halves, cooked and cubed
14 1/2 oz fat-free low-sodium chicken broth
1/4 tsp onion salt

Directions:

Melt butter in medium saucepan over medium heat. Stir in flour. Gradually stir in evaporated milk. Cook stirring constantly, until mixture comes to a boil. Add vegetables, chicken, chicken broth and onion salt. Heat through.
NOTE: Evaporated Fat Free or regular Evaporated milk can be substituted. Will change the calorie intake for sure!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	224.69 Kcal (941 kJ)
Calories from fat	110.81 Kcal
		% Daily Value*
Total Fat	12.31g	19%
Cholesterol	30.4mg	10%
Sodium	207.36mg	9%
Potassium	374.95mg	8%
Total Carbs	22.38g	7%
Sugars	0.01g	0%
Dietary Fiber	3.18g	13%
Protein	8.97g	18%
Vitamin C	8.8mg	15%
Iron	1mg	5%
Calcium	203mg	20%

Amount Per 100 g
Calories	99.04 Kcal (415 kJ)
Calories from fat	48.85 Kcal
		% Daily Value*
Total Fat	5.43g	19%
Cholesterol	13.4mg	10%
Sodium	91.41mg	9%
Potassium	165.28mg	8%
Total Carbs	9.86g	7%
Sugars	0g	0%
Dietary Fiber	1.4g	13%
Protein	3.95g	18%
Vitamin C	3.9mg	15%
Iron	0.4mg	5%
Calcium	89.5mg	20%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.9

Points
6

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol,
sugar free

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