Directions:
- In a large saucepan or soup pot with cover, combine chicken broth (or stock), bouillon, carrots, potatoes and celery.
- Bring to a boil, reduce heat and cook covered, over low heat, til potatoes start to get soft (about 10 minutes).
- Do not over cook. Add pickles and continue cooking about 15 minutes.
- In a small bowl, beat milk and flour til smooth and stir in a small amount of the hot soup (to temper) and add to soup.
- Bring to the boil and cook til slightly thickened.
- Remove from heat.
- In a small bowl, beat egg with sour cream till smooth and stir in a small amount of the hot soup.
- Add to soup and stir til smooth.
- Keep soup warm but DO NOT BOIL (the soup will curdle).
- Salt and pepper to taste
- Garnish with parsley and dill (optional).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.27 Kcal (600 kJ) | ||
| Calories from fat | 28.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 5% | |
|---|---|---|---|
| Cholesterol | 37.63mg | 13% | |
| Sodium | 1935.28mg | 81% | |
| Potassium | 699.61mg | 15% | |
| Total Carbs | 19.87g | 7% | |
| Sugars | 5.25g | 21% | |
| Dietary Fiber | 3.15g | 13% | |
| Protein | 4.62g | 9% | |
| Vitamin C | 29.8mg | 50% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 1mg | 5% | |
| Calcium | 120.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 27.2 Kcal (114 kJ) | ||
| Calories from fat | 5.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 5% | |
|---|---|---|---|
| Cholesterol | 7.14mg | 13% | |
| Sodium | 367.39mg | 81% | |
| Potassium | 132.81mg | 15% | |
| Total Carbs | 3.77g | 7% | |
| Sugars | 1g | 21% | |
| Dietary Fiber | 0.6g | 13% | |
| Protein | 0.88g | 9% | |
| Vitamin C | 5.7mg | 50% | |
| Vitamin A | 0.1mg | 26% | |
| Iron | 0.2mg | 5% | |
| Calcium | 22.9mg | 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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