Cream Of Chicken Soup

This creamy chicken soup is full of healthy vegetables and low in carbs.

The ingredient of Cream Of Chicken Soup

• 2 teaspoons olive oil
• 1 leek halved washed cut into short thin strips
• 2 celery sticks trimmed thinly sliced
• 2 carrots peeled thinly sliced diagonally
• 60g reduced fat dairy spread
• 1 3 cup plain flour sifted
• 1 3 cup light thickened cream
• 6 cups massel chicken style liquid stock
• 2 cups shredded cooked chicken
• 1 4 cup flat leaf parsley leaves finely chopped

The Instruction of cream of chicken soup

• heat oil in a large saucepan over medium heat add leek celery and carrot cook for 6 to 7 minutes or until vegetables are soft transfer to a plate
• melt spread in saucepan over medium heat until foaming stir in flour cook for 1 minute remove from heat gradually whisk in cream and stock return to heat stir until mixture comes to the boil
• return vegetables to saucepan add chicken stir until warmed through stir in parsley ladle soup into bowls and serve

Nutritions of Cream Of Chicken Soup

calories: 203 389 calories
calories: 9 grams fat
calories: 3 grams saturated fat
calories: 10 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 19 grams protein
calories: 54 milligrams cholesterol
calories: 1121 33 milligrams sodium
calories: https schema org
calories: nutritioninformation