Directions:
- In a large soup pot over medium heat, melt the butter.
- Add the onions, carrots, and celery and saute' until tender, about 10 minutes.
- Stir in flour and blend. Continue stirring for a minute, careful not to burn.
- Increase heat to medium-high.
- Add the stock and bring to a boil, stirring constantly (whisk comes in handy here) until slightly thickened, 8-10 minutes.
- Taste test and season with salt and white pepper.
- Add some hot stock to the half-and-half, tablespoon by tablespoon to warm it up before adding to the soup. Stir in the half-and-half and add the chicken to the soup pot.
- Reduce the heat to low and simmer until all the flavors are blended; 10 minutes longer.
- Ladle into bowl and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 551.07 Kcal (2307 kJ) | ||
| Calories from fat | 326.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.25g | 56% | |
|---|---|---|---|
| Cholesterol | 79.1mg | 26% | |
| Sodium | 1374.83mg | 57% | |
| Potassium | 655.66mg | 14% | |
| Total Carbs | 37.05g | 12% | |
| Sugars | 6.29g | 25% | |
| Dietary Fiber | 2.75g | 11% | |
| Protein | 21.93g | 44% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 1.6mg | 9% | |
| Calcium | 102.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 127.88 Kcal (535 kJ) | ||
| Calories from fat | 75.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.41g | 56% | |
|---|---|---|---|
| Cholesterol | 18.36mg | 26% | |
| Sodium | 319.05mg | 57% | |
| Potassium | 152.15mg | 14% | |
| Total Carbs | 8.6g | 12% | |
| Sugars | 1.46g | 25% | |
| Dietary Fiber | 0.64g | 11% | |
| Protein | 5.09g | 44% | |
| Vitamin C | 0.6mg | 4% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.4mg | 9% | |
| Calcium | 23.8mg | 10% | |
* 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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