Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
When serving, add hot cream.
I cut down on the butter. It is already low calorie but to make it even 'less calorie', you can omit the rice and butter. I think those ingredients add to the flavor but you wouldn't miss them much.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1604g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 126 (26%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 56.7mg||17 %|
|Sodium 4055.2mg||140 %|
|Potassium 1429.4mg||38 %|
|Total Carbohydrate 72g||21 %|
|Dietary Fiber 12.6g||50 %|
|Sugars, other 59.4g|
|Protein 21.9g||31 %|
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: 481
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.