Try this Calcutta Soup recipe, or contribute your own.
Suggest a better descriptionSauté onions in butter until tender. Add curry and mix well. Add soup, half-and-half, chicken and rice. Season to taste. Garnish with a dollop of sour cream (or plain yogurt).
Serves 10 to 12.
You may use turkey breast for this recipe.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 298 | ||
Calories from Fat: 174 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.3g | 26 % | |
Saturated Fat 7.7g | 39 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 56.9mg | 18 % | |
Sodium 1237.7mg | 43 % | |
Potassium 143.8mg | 4 % | |
Total Carbohydrate 17.9g | 5 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 17.4g | ||
Protein 13g | 19 % | |
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: 298
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