Chicken Stoup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 169.4
- Total Fat: 1.8 g
- Cholesterol: 69.5 mg
- Sodium: 120.4 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 1.6 g
- Protein: 28.9 g
View full nutritional breakdown of Chicken Stoup calories by ingredient
Introduction
Chop veggiesSlice chicken breasts in half
Put all in soup pot (dutch oven) with water to cover
Add Salt and Pepper to taste.
Cook over high heat until rolling boil, then lower to Low heat for 30 minutes.
Add flour and Milk and stir letting soup thicken.
Serve with Buttermilk biscuits!
Chop veggies
Slice chicken breasts in half
Put all in soup pot (dutch oven) with water to cover
Add Salt and Pepper to taste.
Cook over high heat until rolling boil, then lower to Low heat for 30 minutes.
Add flour and Milk and stir letting soup thicken.
Serve with Buttermilk biscuits!
Number of Servings: 6
Ingredients
-
2 carrots,
2 red potatoes
3 celery stalks
1/2 onion
3 chicken breast, boneless skinless, halved
2 tablespoons flour
1/2 cup 1%milk
Directions
Chop veggies
Slice chicken breasts in half
Put all in soup pot (dutch oven) with water to cover
Add Salt and Pepper to taste.
Cook over high heat until rolling boil, then lower to Low heat for 30 minutes.
Add flour and Milk and stir letting soup thicken.
Serve with Buttermilk biscuits!
Makes 6 - 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SWEETIEROO.
Slice chicken breasts in half
Put all in soup pot (dutch oven) with water to cover
Add Salt and Pepper to taste.
Cook over high heat until rolling boil, then lower to Low heat for 30 minutes.
Add flour and Milk and stir letting soup thicken.
Serve with Buttermilk biscuits!
Makes 6 - 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SWEETIEROO.