Southern Indian soup with curried chicken, apples, and rice.
Melt butter in a large soup pot over medium heat. Add celery, onions, carrots, and garlic. Cook and stir for 3 to 4 minutes, until vegetables begin to soften.
Add chicken. Cook until chicken is no longer pink. Add curry powder, chili powder, cumin, and cloves. Cook and stir for 2 more minutes. Add broth, tomatoes, rice, salt, and pepper. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 15 minutes.
Add apples and parsley. Simmer for 10 more minutes. Remove from heat. Stir in sour cream and lemon juice. Serve hot.
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Serving Size: 1 Serving (408g) | ||
Recipe Makes: 8 | ||
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Calories: 224 | ||
Calories from Fat: 69 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 44.6mg | 14 % | |
Sodium 499.7mg | 17 % | |
Potassium 700.8mg | 18 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 16.8g | ||
Protein 19.6g | 28 % | |
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: 224
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