Creamy Chicken Vegtable Soup
- Number of Servings: 8
Ingredients
1 whole broiler-fryer chicken cooked 2 larges carrots peeled & chopped 4 (3-inch) strips raw bacon,fried crisp 1 whole onions, chopped 1 liter chicken broth 2 ribs celery chopped 1 cup frozen or canned corn niblets 2 wholes frozen butterballs 1 teaspoon freshly grated pepper Salt to taste 4 cups water 1/4 cup half and half
With the remains of cooked chicken carcuss, place in pot cover with water just to covering covering the chicken bones. Bring to a boil and then simmer 30 minutes.
Cool and remove meat from chicken carcass.
Fry bacon strips, till crispy, saute onion, celery, onions are translucent and carrots are tender but slightly firm. Set aside.
Add chicken broth to a pot, bring to a boil, lower to medium heat and add the add the 2 frozen butter balls. Stir till the butter balls are well thawed and blended, into the chicken broth.
Add all ingredients, to the broth, simmer for 30 minutes. Near end add 1 cup of halk and half cream. Season with salt.
Number of Servings: 8
Recipe submitted by SparkPeople user OKANOG.
Cool and remove meat from chicken carcass.
Fry bacon strips, till crispy, saute onion, celery, onions are translucent and carrots are tender but slightly firm. Set aside.
Add chicken broth to a pot, bring to a boil, lower to medium heat and add the add the 2 frozen butter balls. Stir till the butter balls are well thawed and blended, into the chicken broth.
Add all ingredients, to the broth, simmer for 30 minutes. Near end add 1 cup of halk and half cream. Season with salt.
Number of Servings: 8
Recipe submitted by SparkPeople user OKANOG.
Nutritional Info Amount Per Serving
- Calories: 99.8
- Total Fat: 3.9 g
- Cholesterol: 13.4 mg
- Sodium: 874.8 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 1.1 g
- Protein: 9.8 g
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