Creamed Chicken Soup Recipe
Ingredients
| Chicken wings | 2 Pound (backs and) | |
| Water | 6 Cup (96 tbs) | |
| Stalk celery | 1 | |
| Bay leaf | 1 Small | |
| Onion | 1 Small, sliced | |
| Salt | 1 Teaspoon | |
| Peppercorns | 6 | |
| Light cream | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Butter | 3 Tablespoon | |
| Flour | 3 Tablespoon |
Nutrition Facts
Serving size
Calories 632 Calories from Fat 334
% Daily Value*
Total Fat 38 g58%
Saturated Fat 20.6 g103%
Trans Fat 0.2 g
Cholesterol 225.7 mg75.2%
Sodium 721.9 mg30.1%
Total Carbohydrates 17 g5.6%
Dietary Fiber 1.1 g4.2%
Sugars 4.6 g
Protein 55 g109.3%
Vitamin A 22.8% Vitamin C 9.6%
Calcium 15.3% Iron 15.3%
*Based on a 2000 Calorie diet
Directions
1) In a pan, cook chicken with celery, bay leaf, onion, salt, and peppercorn until chicken is tender.
2) Strain the liquid, reserve the meat, and discard bones and skins if any.
3) Stir in cream and milk to the broth and bring it to boil.
4) Cream butter with flour and stir in the broth.
5) Mix the chicken meat in the soup and reheat.
SERVING
6) Garnish with chopped parsley, watercress, sliced celery, shredded ham, toasted almonds, or as desired and serve hot.
Chef
