Photo: Cala
Estimated Nutrition (whole recipe, rough)
1082
Calories
61g
Protein
38g
Fat
123g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| 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 medium onion, chopped
- 2 stalks celery, chopped
- ¼ cup butter or margarine
- 3 tablespoons all-purpose flour
- 2 quarts chicken broth
- 2 cups smooth peanut butter
- 1¾ cup evaporated milk
- ½ cup chopped peanuts
Directions
1
1.Cook onion and celery in butter or margarine until tender but not brown.
2
2.Stir in flour until well blended. Add chicken broth, stirring constantly and bring to boil.
3
3.Remove from heat. Add peanut butter and evaporated milk, stirring until blended thoroughly.
4
4.Return to heat but do not boil.
5
5.Serve with peanuts sprinkled over top of soup. Good hot or cold.
Recipe sourced from
fandom