Try this Curried Cream of Chicken Soup recipe, or contribute your own.
Suggest a better description1. Melt the butter in a pot. Add onions and carrots and curry powder and cook over low heat, covered, until vegetables are tender, about 25 minutes; stir occasionally. 2. Add the stock, parsley, chicken, and rice. Bring soup to a boil, reduce heat, and cover. Cook at a simmer for 25-30 minutes, or until chicken is done. 3. Cool chicken in stock. Remove meat from the bones, and dice it. Reserve the meat. 4. Pour the soup through a strainer and put the solids in a food processor bowl. Add 1 cup of the liquid and process until smooth. Reserve the rest of the liquid. 5. Return pureed soup to the pot and add the half and half. Stir in additional cooking stock, about 4 cups, until soup reaches desired consistency. 6. Add reserved diced chicken and defrosted peas and simmer for 15 minutes, or until peas are done. Season to taste, and serve. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip
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Serving Size: 1 Serving (829g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 583 | ||
Calories from Fat: 350 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.8g | 52 % | |
Saturated Fat 21.6g | 108 % | |
Monounsaturated Fat 12.2g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 108.6mg | 33 % | |
Sodium 949.8mg | 33 % | |
Potassium 826.8mg | 22 % | |
Total Carbohydrate 38.3g | 11 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 37.8g | ||
Protein 20.1g | 29 % | |
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: 583
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