Photo: Cala
Estimated Nutrition (whole recipe, rough)
992
Calories
65g
Protein
22g
Fat
133g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 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
- 1 1/2 cups chopped broccoli (or 10-ounce pkg. frozen broccoli)
- 1/4 cup diced celery
- 1/4 cup chopped onion
- 1 cup low sodium chicken broth
- 2 cups nonfat milk
- 2 Tbsp. cornstarch
- 1/4 tsp. salt
- Dash pepper
- Dash ground thyme
- 1/4 cup grated Swiss cheese
Directions
1
1.Place vegetables and broth in saucepan. Bring to boil, reduce heat, cover, and cook until vegetables are tender (about 8 minutes).
2
2.Mix milk, cornstarch, salt, pepper, and thyme; add to cooked vegetables.
3
3.Cook, stirring constantly, until soup is lightly thickened and mixture just begins to boil. Remove from heat.
4
4.Add cheese and stir until melted.
Recipe sourced from
fandom