4 cups chicken stock, or broth
2 cups celery, finely chopped
1 clove garlic, small
¾ cup half and half
Salt, to taste
Freshly ground white pepper, to taste
2 cups chicken, cooked, cut into cubes
½ cup Parmesan cheese, finely grated
Pour chicken stock into a large saucepan and bring to boil.
Add celery and garlic. Simmer for 10 minutes or until tender.
Pour into a blender or food processor and puree. Return puree to saucepan.
Add half and half, salt and pepper. Bring just to boiling point.
Stir in chicken and cheese, cooking until cheese is melted and soup is well blended. Serve.
Sugar: 5g
:
Calcium: 226mg
Calories: 262kcal
Carbohydrates: 13g
Cholesterol: 53mg
Fat: 16g
Fiber: 1g
Iron: 1mg
Potassium: 505mg
Protein: 17g
Saturated Fat: 7g
Sodium: 622mg
Vitamin A: 523IU
Vitamin C: 3mg
