Directions:
- Cook chicken, celery, carrots, and onion in just enough water to cover until the chicken is tender. (Be sure to cook on low heat).
- Strain off 8 cups chicken stock.
- Cut up chicken and set aside.
- Make butter roux by melting butter and adding flour.
- Cook slowly.
- Bring chicken stock to a low boil.
- Slowly add roux.
- Simmer 15 minutes, or until soup takes on a glaze.
- Add pimentos, chopped chicken, peppers, and pepper.
- Whisk constantly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 538.14 Kcal (2253 kJ) | ||
| Calories from fat | 361.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.11g | 62% | |
|---|---|---|---|
| Cholesterol | 125.09mg | 42% | |
| Sodium | 839.91mg | 35% | |
| Potassium | 476.12mg | 10% | |
| Total Carbs | 36.25g | 12% | |
| Sugars | 6.52g | 26% | |
| Dietary Fiber | 6.21g | 25% | |
| Protein | 9.35g | 19% | |
| Vitamin C | 25.1mg | 42% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 9.3mg | 52% | |
| Calcium | 146.2mg | 15% | |
| Amount Per 100 g | |||
| Calories | 214.95 Kcal (900 kJ) | ||
| Calories from fat | 144.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.02g | 62% | |
|---|---|---|---|
| Cholesterol | 49.97mg | 42% | |
| Sodium | 335.49mg | 35% | |
| Potassium | 190.18mg | 10% | |
| Total Carbs | 14.48g | 12% | |
| Sugars | 2.61g | 26% | |
| Dietary Fiber | 2.48g | 25% | |
| Protein | 3.74g | 19% | |
| Vitamin C | 10mg | 42% | |
| Vitamin A | 0.6mg | 53% | |
| Iron | 3.7mg | 52% | |
| Calcium | 58.4mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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