Photo: Monika Grabkowska
Estimated Nutrition (whole recipe, rough)
772
Calories
66g
Protein
26g
Fat
69g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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
- 2 cups chicken stock
- 3 potatoes peeled and diced
- ½ white onion chopped
- ¼ teaspoon dried sage
- ¼ teaspoon cayenne
- ¼ teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 cups milk
- 2 carrots sliced
- 2 ribs celery sliced
- 7 ounce can chunk style tuna drained
Directions
1
Combine chicken stock, half the potatoes and the onion in a pot.
2
Bring to a boil over moderate heat.
3
Simmer for 15 minutes.
4
Add sage, paprika, salt and pepper and puree in an electric blender.
5
Return to the pot and add the remaining potatoes, milk, carrots and celery.
6
Bring to a boil then reduce heat and simmer covered for 15 minutes.
7
Break tuna into chunks then add to the soup and simmer for 5 minutes.
Recipe sourced from
fandom