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Ingredients
US|METRIC
4 SERVINGS
- 2 cups chicken (cooked & shredded, {preferably vegetarian fed, humanely raised, antibiotic free, I used leftover from a Roast Chicken})
- 3 Tbsp. butter
- 3 Tbsp. flour
- 1 cup chicken stock
- 1/2 cup water
- 1 1/2 Tbsp. chicken (better than bullion)
- 2 bags mixed vegetables (frozen organic, {carrots, peas, and corn})
- 1 Tbsp. poppy seeds ({optional})
- 2 buttery crackers (sleeves of, crushed)
- 1 stick butter ({preferably grass fed, organic})
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat350 |
| % DAILY VALUE |
| Total Fat39g60% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol160mg53% |
| Sodium530mg22% |
| Potassium860mg25% |
| Protein34g |
| Calories from Fat350 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber10g40% |
| Sugars1g |
| Vitamin A250% |
| Vitamin C40% |
| Calcium10% |
| Iron25% |
* 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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