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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (5034g)|
|Recipe Makes: 1|
|Calories from Fat: 6652 (63%)|
|Amt Per Serving||% DV|
|Total Fat 739.1g||986 %|
|Saturated Fat 211.5g||1058 %|
|Monounsaturated Fat 306.2g|
|Polyunsanturated Fat 158.6g|
|Cholesterol 3680mg||1132 %|
|Sodium 7017.2mg||242 %|
|Potassium 9582.1mg||252 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 1.7g|
|Protein 913.5g||1305 %|
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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: 10568
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