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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place chicken, water, marjoram and salt in a saucepan. | 2. Bring to a boil, reduce heat and simmer about 25 minutes until chicken is tender. | 3. Remove chicken, chill broth until fat sets on top, remove fat. | 4. Remove and discard bones and skin from cooked chicken. | 5. Cut chicken into bite sized pieces. | 6. Heat 1/4 cup skimmed chicken broth to a boil in a heavy saucepan. | 7. Add celery and onion. | 8. Stir cook about 4 minutes until tender. | 9. Mix together remaining cool broth, milk powder, cornstarach and pepper until smooth, stir into celery mixture. | 10. Stir cook over medium heat about 3 minutes until mixture thickens slightly. | 11. Add chicken, continue cooking until thouroughly heated. | 12. Make ahead of time to reheat just before serving. | 13. It's handy to have in the freezer for emergencies. | 14. Also very good in crepes, tortillas or popovers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2			1560.3596	0.0	189.1482	83.9147
water	2	cups		0.0	0.0	0.0	0.0
marjoram	1	teaspoon		1.626	0.3634	0.076	0.0422
salt	1/2	teaspoon		-	-	-	-
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
milk powder	1	tablespoon	skim	3.4912	0.5396	0.2033	0.0594
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
pepper	1	dash		0.251	0.064	0.0104	0.0033

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.