Try this Leek And Chicken Soup recipe, or contribute your own.
Suggest a better descriptionCut chicken into very small pieces and toss in a bowl with soy sauce. Heat butter in a non stick fry pan and stir fry leeks for 2 minutes. Add carrot and stir fry for 1 minute. Add potato and chicken stock and season with salt and pepper. Bring to the boil and cook on medium heat for 15 minutes. Blend half the soup to a puree and return the pureed soup to the pan. Add corn kernels and simmer for 5 minutes. Add chicken pieces to hot soup and leave on gentle heat for 5 minutes without boiling it. Stir in parsley and serve. Per serving: 589 Calories (kcal); 7g Total Fat; (11% calories from fat); 18g Protein; 96g Carbohydrate; 10mg Cholesterol; 18326mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (4553g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2732 | ||
Calories from Fat: 1208 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 134.2g | 179 % | |
Saturated Fat 38.7g | 194 % | |
Monounsaturated Fat 58.1g | ||
Polyunsanturated Fat 26.7g | ||
Cholesterol 539.4mg | 166 % | |
Sodium 6169mg | 213 % | |
Potassium 5464.9mg | 144 % | |
Total Carbohydrate 165.2g | 49 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 161.7g | ||
Protein 204.6g | 292 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2732
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