Try this Curried Chicken Noodle Soup recipe, or contribute your own.
Suggest a better descriptionIn a large stock pot over medium-high heat saute onions and carrots in olive oil until they begin to soften, about 2 minutes. Sprinkle salt on chicken breasts and add them to the pan. Allow the chicken breasts to brown on one side before flipping to brown the other. When both sides are browned, add lemon pepper, curry powder and water and bring to a boil. Cover and cook over medium-low for 20 minutes, until the chicken is cooked through and shreds easily. Shred chicken and add milk, corn and egg noodles. Continue to cook until egg noodles are cooked through. Taste for salt and pepper.
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Serving Size: 1 Serving (2865g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1102 | ||
Calories from Fat: 473 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.5g | 70 % | |
Saturated Fat 17.7g | 89 % | |
Monounsaturated Fat 22.1g | ||
Polyunsanturated Fat 8.8g | ||
Cholesterol 268.4mg | 83 % | |
Sodium 724.5mg | 25 % | |
Potassium 2478.2mg | 65 % | |
Total Carbohydrate 69.7g | 21 % | |
Dietary Fiber 11.8g | 47 % | |
Sugars, other 57.9g | ||
Protein 90.2g | 129 % | |
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: 1102
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