| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soup | 6 | Servings | |
INGREDIENTS
| 2 | T | Butter or margarine |
| 1/4 | c | Flour |
| 3 | c | Chicken broth |
| 1/2 | c | Chopped celery |
| 1/4 | c | Chopped onion |
| 1 | c | Milk or cream |
| 3 | Chicken breasts | |
| Salt | ||
| Pepper |
INSTRUCTIONS
Boil chicken, celery & onion till done. Remove chicken & shread meat. Reserve broth. Melt butter in top of double boiler over direct heat. Slowly stir in flour. Stir in broth & milk. Cook until smooth & thick. Add shredded chicken. Add salt & pepper to taste. MRS. VICTOR JEUNGEL, JR. From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 198
Calories From Fat: 73
Total Fat: 8.2g
Cholesterol: 54.7mg
Sodium: 608.6mg
Potassium: 345.8mg
Carbohydrates: 7.9g
Fiber: <1g
Sugar: <1g
Protein: 21.9g