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Suggest a better descriptionMelt margarine in a large saucepan over medium heat. Add onion, curry powder, and garlic; saute 3 minutes. Add chicken, and saute 5 minutes. Add salt, pepper, and broth; reduce heat to medium-low, and simmer 10 minutes. Place flour in a bowl; add milk, stirring until blended. Add to soup; cook 10 minutes or until thickened, stirring constantly. Add apple; cook 5 minutes. Remove from heat; stir in parsley. Yield: 2 quarts (serving size: 1 cup). Per serving: 170 Calories; 5g Fat (23% calories from fat); 16g Protein; 19g Carbohydrate; 42mg Cholesterol; 378mg Sodium Recipe by: Cooking Light, October 1994, page 68 Posted to MC-Recipe Digest V1 #420 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (288g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 135 | ||
Calories from Fat: 42 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 39.2mg | 12 % | |
Sodium 178mg | 6 % | |
Potassium 204.5mg | 5 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 8.5g | ||
Protein 13.3g | 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: 135
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