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Discussion Starter · #1 · (Edited)
3 or 4 medium-size carrots, scraped & sliced (definitely optional if they spike you)
half a large onion, chopped
2 large ribs celery, chopped
4 oz. fresh mushrooms, chopped or sliced
1 bundle of fresh asparagus, cleaned & sliced
2 - 4 cups chicken broth or bouillon
1 fresh lemon, quartered & squeezed (remove before serving)
ground white pepper to taste
(taste before salting, especially if using bouillon)
2 bay leaves (remove before serving)
2 cups more or less, diced cooked chicken
1 - 2 cups heavy cream

Sauté vegetables in butter just enough to give them a little caramelized color. Remove to a large kettle & add chicken broth, lemon, seasonings & chicken. Simmer until veggies are cooked but not mush. Add cream & warm to serving temperature. (better yet, prepare the day before & reheat - always better the second day ;)) And if you really like the pairing of asparagus & lemon (think asparagus & hollandaise!), use more lemon. I routinely use two lemons.

serving size = 1 cup
calories: 294
calories from fat: 217
total fat: 25g
saturated fat: 14g
trans fat: 0g
cholesterol: 97mg
sodium: 348mg
total carbs: 12g (omitting carrots will lower this signficantly)
dietary fiber: 4g
sugars: 4g
protein: 10g
vitamin A: 116%
vitamin C: 47%
calcium: 10%
iron: 11%

Also a good source of vitamin K.
 

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Sounds really good.
 
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