Ingredients
1 1/2 cups chicken broth
low-sodium
1 1/3 tablespoons flour
2 tablespoons onion (chopped)
2/3 cup non-fat dry milk powder
1/4 cup celery (chopped)
black pepper (to taste)
Steps
Wash hands with soap and water.
Peel and chop the onion.
Chop the celery into small pieces.
Put the celery and onion in a saucepan.
Add 1/2 cup chicken broth (save the other cup of chicken broth for later).
Cook these ingredients on low heat. Let the broth simmer for 2 to 3 minutes.
In a small bowl, mix the dry milk, flour, and pepper. Add them into the 1 cup of chicken broth that hasn't been cooked yet. Beat till smooth.
Add this mix to the celery, onion, and broth.
Cook over medium heat till the soup thickens.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 135 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 4 mg |
| Sodium | 190 mg |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Total Sugars | 13 g |
| Added Sugars included | 0 g |
| Protein | 12 g |
| Vitamin D | 3 mcg |
| Calcium | 296 mg |
| Iron | 1 mg |
| Potassium | 596 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Tasty Low-Fat Cream Soup. Recipe source: University of Connecticut Family Nutrition Program Senior Nutrition Awareness Project (SNAP) Newsletters. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.