Directions:
- Heat oil in a Dutch oven(or big soup pot); add chicken. Sprinkle with salt, pepper and paprika. Cook and stir until the chicken is browned;drain.
- Add veges, basil, bay leaf, celery salt and 5 cups broth;bring to boil.
- Reduce heat;cover and simmer for 20 minutes or until potatoes and carrots are tender.
- Remove bay leaf.
- In a saucepan, melt butter;mix in flour. Cook and stir for 2 minutes or until smooth.
- Gradually whisk in remaining broth. Bring to boil;cook and stir for 2 minues or until thickened. Pour into the dutch oven;bring to boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serce over biscuits if desired.
- Yild: 8 to 10 servings
- Adapted from Country Chicken cookbook
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 368.13 Kcal (1541 kJ) | ||
| Calories from fat | 147.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.38g | 25% | |
|---|---|---|---|
| Cholesterol | 104.67mg | 35% | |
| Sodium | 1312.59mg | 55% | |
| Potassium | 830.14mg | 18% | |
| Total Carbs | 24.04g | 8% | |
| Sugars | 4.16g | 17% | |
| Dietary Fiber | 3.23g | 13% | |
| Protein | 30.47g | 61% | |
| Vitamin C | 33.5mg | 56% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 0.4mg | 2% | |
| Calcium | 43mg | 4% | |
| Amount Per 100 g | |||
| Calories | 84.87 Kcal (355 kJ) | ||
| Calories from fat | 33.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.78g | 25% | |
|---|---|---|---|
| Cholesterol | 24.13mg | 35% | |
| Sodium | 302.62mg | 55% | |
| Potassium | 191.39mg | 18% | |
| Total Carbs | 5.54g | 8% | |
| Sugars | 0.96g | 17% | |
| Dietary Fiber | 0.75g | 13% | |
| Protein | 7.03g | 61% | |
| Vitamin C | 7.7mg | 56% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 0.1mg | 2% | |
| Calcium | 9.9mg | 4% | |
* 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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