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Ingredients
US|METRIC
4 SERVINGS
- 8 cups chicken stock (see my homemade chicken stock below)
- 1 1/2 cups carrots (diced)
- 1 1/2 cups diced celery
- 1 onion (medium, chopped)
- 15 oz. corn (drained)
- 1 cup frozen green beans (optional)
- 2 potatoes (large or 3-4 medium, peeled and diced)
- 3 cups chicken (diced or shredded)
- 1 tsp. dried thyme
- red chili flakes (to taste)
- 1/4 tsp. granulated garlic
- black pepper
- salt
- granulated garlic (if needed, optional)
- 3 Tbsp. flour
- 1 cup milk
- 1 Tbsp. butter
- 1 Tbsp. canola oil
- roast chicken (leftover, including any drippings from roast)
- 1/2 onion (large, coarsely chopped)
- 2 stalks celery (coarsely chopped)
- 1 carrot (coarsely chopped)
- salt (and black pepper to taste, I like to use whole peppercorns here too)
- 1 clove garlic (whole)
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 2 bay leaves
- water (to fill pot above chicken, 10-12 cups)
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NutritionView More
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750Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories750Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol135mg45% |
Sodium1380mg57% |
Potassium2400mg69% |
Protein61g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate87g29% |
Dietary Fiber13g52% |
Sugars25g |
Vitamin A240% |
Vitamin C80% |
Calcium25% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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