Directions:
- In a Dutch oven, cook and stir the chicken, salt, pepper and paprika in oil until the chicken juices run clear, stirring occasionally; drain. Add the vegetables, basil, bay leaf, celery salt and 5 cups broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes and carrots are tender.
- Remove bay leaf. In a large saucepan, melt butter; whisk in flour until smooth. Cook and stir for 2 minutes or until smooth. Gradually whisk in remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve with biscuits. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 584.29 Kcal (2446 kJ) | ||
| Calories from fat | 184.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.45g | 31% | |
|---|---|---|---|
| Cholesterol | 130.84mg | 44% | |
| Sodium | 1644.31mg | 69% | |
| Potassium | 1040.46mg | 22% | |
| Total Carbs | 57.32g | 19% | |
| Sugars | 5.29g | 21% | |
| Dietary Fiber | 3.84g | 15% | |
| Protein | 39.99g | 80% | |
| Vitamin C | 41.9mg | 70% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 0.5mg | 3% | |
| Calcium | 57mg | 6% | |
| Amount Per 100 g | |||
| Calories | 97.15 Kcal (407 kJ) | ||
| Calories from fat | 30.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.4g | 31% | |
|---|---|---|---|
| Cholesterol | 21.75mg | 44% | |
| Sodium | 273.39mg | 69% | |
| Potassium | 172.99mg | 22% | |
| Total Carbs | 9.53g | 19% | |
| Sugars | 0.88g | 21% | |
| Dietary Fiber | 0.64g | 15% | |
| Protein | 6.65g | 80% | |
| Vitamin C | 7mg | 70% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 0.1mg | 3% | |
| Calcium | 9.5mg | 6% | |
* 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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