Ingredients
- 2 cups chicken broth low fat
- 2 tablespoons chicken broth low fat
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons Butter Buds(r)
- 4 tablespoons Browned Roux
Make it step by step
- 1) In a medium saucepan, over medium-high heat, bring 2 cups 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 tablespoons unheated chicken broth until dissolved. In a stream, whisk the roux mixture into the simmering chicken broth. Cook whisking constantly, until thickened, about 1 minute. Remove from the heat and serve hot.
- NOTES: Numbers according to book Serving size 2 tablespoons: 18 calories trace of fat 1.1g.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.