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Everyday Cream Of Chicken Soup Recipe
|Butter||1 Teaspoon (5 Milliliter)|
|Coarsely chopped onion||175 Milliliter (3/4 Cup)|
|Leeks||175 Milliliter, sliced (3/4 Cup)|
|Sliced celery||175 Milliliter (3/4 Cup)|
|Sliced carrots||125 Milliliter (1/2 Cup)|
|Chicken stock||1 1⁄2 Liter, skimmed of fat (6 Cups)|
|Potatoes||250 Milliliter (1 Cup)|
|Cornstarch||15 Milliliter (1 Tablespoon)|
|Chopped hazelnuts/Walnuts||25 Milliliter (2 Tablespoon)|
|15% cream||125 Milliliter (1/2 Cup)|
Serving size: Complete recipe
Calories 1887 Calories from Fat 367
% Daily Value*
Total Fat 41 g63.5%
Saturated Fat 9.3 g46.7%
Trans Fat 0 g
Cholesterol 55.8 mg
Sodium 3121.4 mg130.1%
Total Carbohydrates 323 g107.5%
Dietary Fiber 23.2 g92.6%
Sugars 65.9 g
Protein 58 g116.7%
Vitamin A 501.7% Vitamin C 191.7%
Calcium 44.3% Iron 72.6%
*Based on a 2000 Calorie diet
On a cutting board, cut the bread into cubes.
Place them on a cookie sheet and grill in the oven for 10 to 15 minutes; set aside.
In a large pan, melt the butter and saute the onions, leek, celery and carrots.
Add the chicken stock, potatoes and herbs.
Let simmer, covered, for 20 minutes over low heat; season.
With a food processor or an electric mixer, puree the mixture and pour back in the pan.
Thicken with cornstarch and add the grapes and nuts.
When serving, add the cream and garnish with croutons.