2 Eggs 88g
4¾ cups Chicken Stock Broth 1140g
1 cup Flour 125g
¼ cup Parsley 15g
2 tsp Salt 12g
⅛ tsp Black Pepper 0.2875g
½ tsp Dried Tarragon 0.3g
¼ cup Butter 56.75g
2 cups Onion 320g
1½ cups Celery 151.5g
2 cloves Garlic 6g
½ cup Flour 62.5g
2 quarts Chicken Stock Broth
1½ tsp Salt 9g
1½ cups Chopped Carrot 192g
3 cups Cooked Chicken