Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 pound chicken, chopped
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 1/4 cup plant-based dressing
- Salt and pepper to taste
- Rye bread croutons for garnish
- Chopped parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and minced garlic; sauté until translucent (about 5 minutes).
- Stir in flour to create a roux; cook for 2 minutes until lightly golden.
- Gradually whisk in chicken broth; bring to a gentle simmer.
- Reduce heat to low and stir in heavy cream until well mixed.
- Add chopped chicken and drained sauerkraut; mix well.
- Incorporate shredded Swiss cheese and dressing, stirring until cheese melts.
- Season with salt and pepper to taste; let simmer for an additional 10 minutes.
- Serve hot with rye bread croutons and chopped parsley as garnish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 60mg