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Cream of Chicken Soup
Yield: 4 servings
1
1
1
3
3
2
1
1
1
8
1/3 cups cottage cheese
cup heavy cream
cup mushrooms, sliced
teaspoons instant chicken bouillon
cup water
tablespoons dried chives
teaspoon paprika
/8 teaspoon pepper
/8 teaspoon ground nutmeg
ounces cooked chicken, cubed
In a blender, combine cottage cheese and milk. Blend until smooth, then pour into a saucepan. Add
mushrooms, broth mix, water, chives, paprika, pepper and nutmeg. Heat, stirring, over low heat until
boiling. Add chicken, heat through.
Per Serving: 239 Cal (67% from Fat, 28% from Protein, 5% from Carb); 17 g Protein; 18 g Tot Fat; 3
g Carb; 0 g Fiber; 46 mg Calcium; 1 mg Iron; 24 mg Sodium; 81 mg Cholesterol
Cream of Chicken Soup
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