Directions:
- Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
- Pour in the broth and bring to a boil while whisking constantly. Add the parsley, thyme and bay leaf. Lower the heat and simmer for 15 minutes.
- Stir in the chicken and bring to a boil. Remove from the heat.
- Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the bay leaf. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 582.75 Kcal (2440 kJ) | ||
| Calories from fat | 374.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.65g | 64% | |
|---|---|---|---|
| Cholesterol | 96.76mg | 32% | |
| Sodium | 2151.79mg | 90% | |
| Potassium | 706.76mg | 15% | |
| Total Carbs | 32.68g | 11% | |
| Sugars | 2.71g | 11% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 17.73g | 35% | |
| Vitamin C | 24.9mg | 42% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 2.2mg | 12% | |
| Calcium | 116.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 116.96 Kcal (490 kJ) | ||
| Calories from fat | 75.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.36g | 64% | |
|---|---|---|---|
| Cholesterol | 19.42mg | 32% | |
| Sodium | 431.89mg | 90% | |
| Potassium | 141.85mg | 15% | |
| Total Carbs | 6.56g | 11% | |
| Sugars | 0.54g | 11% | |
| Dietary Fiber | 0.68g | 14% | |
| Protein | 3.56g | 35% | |
| Vitamin C | 5mg | 42% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 0.4mg | 12% | |
| Calcium | 23.4mg | 12% | |
* 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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