Chicken Soup

This International soup features Cups chicken broth, Water, T. butter, T. flour, Cups milk. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 622.3

Description

This International soup features Cups chicken broth, Water, T. butter, T. flour, Cups milk. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

2 Cups chicken broth
1 cup Water
2 T. butter
2 T. flour
2 Cups milk
1 cup Cream or half-and-half

Directions

1
salt and pepper to taste In a soup pot, mix together the celery, onion, chicken broth, and water.
2
Simmer until the celery and onion are tender.
3
At this point you can put the soup through a sieve if you want a creamy soup, but it&# 226;ÂÂs not necessary, especially if you have finely diced the vegetables.
4
In a medium saucepan, melt the butter and add the flour, stirring con- stantly.
5
Add the milk and continue to stir constantly until the mixture has thickened slightly.
6
Add to the soup and stir to mix well.
7
Add the cream and salt and pepper to taste, and heat soup until hot but not

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 622.3kcal

% Daily Value *
Total Fat 43.3g67%
Saturated Fat 21.8g110%
Cholesterol 191.3mg64%
Sodium 200.2mg9%
Total Carbohydrate 13.2g5%
Dietary Fiber 0.2g1%
Sugars 7.5g
Protein 38.6g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: broth, butter, chicken, cream, cups, flour, halfandhalf, international, milk, simmering, soup, title, water

Read it online: https://www.chefs-mate.com/recipe/chicken-soup-134/