Photo: Cala
Estimated Nutrition (whole recipe, rough)
804
Calories
46g
Protein
17g
Fat
112g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Almond | 1 almond (1.2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
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
- 1/2 cup chopped celery
- 1/4 cup carrots, peeled and diced
- 1/4 cup chopped onions
- 1/4 shaved almonds, toasted
- 2 cups chicken broth
- 1/4 cup roux (paste of melted butter and flour for thickening)
- 1/8 cup all-purpose flour
Directions
1
In saucepan, saute vegetables in oil until wilted.
2
Add flour and cook for two minutes.
3
Add chicken broth, bring to boil and then simmer vegetables until tender, about 15 minutes.
4
Whisk in roux until soup thickens.
5
Add almonds, reserving a few for garnish.
6
Serve at once.
7
Category:Jordanian Recipes
8
Category:Jordanian Soups
Recipe sourced from
fandom