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Add a photoServings: 1
Ingredients
- 2 c. chicken broth low fat
- 2 Tbsp. chicken broth low fat
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tsp Butter Buds(r)
- 4 Tbsp. Browned Roux
Directions
- 1) In a medium saucepan, over medium-high heat, bring 2 c. of the chicken broth, seasoned with the salt and pepper to a boil. Whisk in the butter Buds and lower the heat to a simmer.
- 2) In a small bowl, whisk the browned roux with the remaining 2 Tbsp. unheated chicken broth till dissolved. In a stream, whisk the roux mix into the simmering chicken broth. Cook whisking constantly, till thickened, about 1 minute. Remove from the heat and serve warm.
- NOTES : Numbers according to book Serving size 2 Tbsp.: 18 calories trace of fat 1.1g.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 515g | |
| Calories 104 | |
| Calories from Fat 72 | 69% |
| Total Fat 8.19g | 10% |
| Saturated Fat 5.02g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 2012mg | 84% |
| Potassium 411mg | 12% |
| Total Carbs 2.36g | 1% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.01g | 0% |
| Protein 5.17g | 8% |
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