| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Garlic, Soups | 4 | Servings | |
INGREDIENTS
| 1 | lb | Chicken breast, cooked |
| 2 | c | Fresh spinach, chopped |
| 2 | c | Chicken stock |
| 1/2 | c | Fresh parsley, chopped |
| 1 | c | Milk or half & half |
| 2 | Green onion, diced | |
| 12 | Garlic cloves | |
| 1 | t | Cayenne pepper |
| 1 | t | Salt |
| 1/2 | c | Carrots, shredded |
| 2 | T | Cornstarch |
| 1 | c | Cold water |
INSTRUCTIONS
Place garlic in a bowl and microwave for 30 seconds. The skins should be easy to remove. Clean and reserve. In a stock pot, heat the chicken stock, milk, carrots and spices; bring to a simmer. Dice the chicken and add to the pot, toss in parsley, green onion and garlic. Simmer soup for 10 minutes. Mix cornstarch with cold water. Stir in soup mixture. Simmer and stir for a few minutes till thickened. Source "Garlic" Omalia's Cooking School, Steve Dillback instructor Typos by Jim Kirk - captain@iquest.net Posted to EAT-L Digest 21 Mar 97 by Administrator_at_INFOMAIL__G@inf.com on Mar 04, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 302
Calories From Fat: 62
Total Fat: 6.9g
Cholesterol: 104.9mg
Sodium: 882.5mg
Potassium: 654.2mg
Carbohydrates: 16.4g
Fiber: 1.2g
Sugar: 6g
Protein: 41.3g