Chicken Velvet Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 stick of margarine1 c. onion, chopped1 c. carrots, chopped (same size as onions)8 T. of flour1 c. milk1 c. half and half32 oz. chicken broth, or one large box1/2 c. peas, frozen2 chicken breasts, cubed
Simmer chicken in water until cooked and tender. Set aside.
Melt margarine in soup pot. Add onions and carrots, saute until tender. Add flour and cook for 1 minute. Whisk in milk, cream and broth. Add peas and chicken. Allow to simmer for 1 hour or longer. Stirring occasionally. Serves 12 (1/2 cup servings).
Number of Servings: 12
Recipe submitted by SparkPeople user RANA1958.
Melt margarine in soup pot. Add onions and carrots, saute until tender. Add flour and cook for 1 minute. Whisk in milk, cream and broth. Add peas and chicken. Allow to simmer for 1 hour or longer. Stirring occasionally. Serves 12 (1/2 cup servings).
Number of Servings: 12
Recipe submitted by SparkPeople user RANA1958.
Nutritional Info Amount Per Serving
- Calories: 204.7
- Total Fat: 11.6 g
- Cholesterol: 32.1 mg
- Sodium: 670.4 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 0.9 g
- Protein: 15.3 g
Member Reviews