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Butter Balls Chicken Soup















Low Cholesterol, Trans-fat Free, Low Carb


3 lbs chicken
½ cup celery leaves
1 each bay leaves
10 each peppercorns
1 teaspoon salt
5 cups water
1 cup celery
2 tablespoons parsley leaves
fresh, chopped
2 tablespoons butter
5 tablespoons all-purpose flour
up to 6 tbsp
¼ teaspoon salt


Cut chicken into portions, place in a saucepan with celery leaves, bay leaf, peppercorns, the one teaspoon salt and the water.

Bring to a boil, cover and simmer over low heat for about one hour, or until chicken is tender.

Strain, then return broth to saucepan. Cut chicken into small pieces, add to broth with celery and parsley, then simmer.

To make the butter balls, cream butter, add eggs and beat.

Gradually add flour and the ¼ teaspoon salt.

Beat hard until whole is like a very soft batter.

Drop by ¼ or ½ teaspoonfuls into broth, cover and let stand 5 minutes over low heat.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 342g (12.1 oz)
Amount per Serving
Calories 9058% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 810mg 34%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 8% Vitamin C 5%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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