Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 chicken bouillon cubes
- 1 1/2 cup hot tap water
- 3 tbsp margarine
- 3 tbsp flour
- 2 1/2 cup diced cooked chicken
- 1 cup cooked peas
- 4 oz can sliced mushrooms drained
- 1/2 cup sliced cooked carrots
- 1/4 cup chopped onion
- 2 tbsp chopped pimiento
- 1 tsp salt
- =
Directions
Dissolve bouillon cubes in hot water. (or start with 1 ½ cup home made chicken broth for less sodium content). In saucepan, melt margarine, blend in flour. Add broth slowly, stirring. Cook on medium heat until thick, stirring constantly. Add other ingredients and heat until mixture bubbles. Serve over biscuits, rice, toast. Remember to add the necessary bread exchange. ¾ cup serving (¼ recipe) - 164 calories 14.8 gm protein, 7.8 gm fat, 8.2 gm carbohydrate, 781.2 mg sodium, 211.6 mg potassium, 2.1 gm fiber, 39 mg cholesterol.