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Name: Soup Chicken Curry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1200 ml apple juice; 500 ml white wine; 150 ml water -- BOIL ALL ITEMS OF 1ST STAGE .; 820 grams chicken breast (1 - 13) -- REMOVE CHICKEN, KEEP IN COOLER. DICE WHEN THERE IS TIME.; 900 gram carrot (2 - 0); 600 gram celery (1 - 5); 1200 gram onion (2 - 10) --; 6 clove garlic; 6 gram mild curry paste; 6 gram hot curry paste --ADD ALL ITEMS TO BROTH FROM 1ST STTAGE.; 25 gram curry powder -- COOK UNTIL SOFT.; 3 tins cream of chicken soup -- ADD AND STIR IN; 1.25 litre whip cream --PURREE ABOUT 2/3 OF THE SOUP WITH THE WHIP CREAM.; 4 - 0 lb potato -- PEEL AND DICE. BOIL IN A SEPARATE POT WITH SOME SALT.; 26 gram salt to taste. -- DO NOT FORGET TO ADD THE DICED CHICKEN RESERVED IN THE COOLER!

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INGREDIENTS

---1ST STAGE----
1200 ml apple juice
500 ml white wine
150 ml water ; -- BOIL ALL ITEMS OF 1ST STAGE .
820 grams chicken breast (1 - 13) ; -- REMOVE CHICKEN, KEEP IN COOLER. DICE WHEN THERE IS TIME.
---2ND STAGE----
900 gram carrot (2 - 0)
600 gram celery (1 - 5)
1200 gram onion (2 - 10) ; --
6 clove garlic
6 gram mild curry paste
6 gram hot curry paste ; --ADD ALL ITEMS TO BROTH FROM 1ST STTAGE.
25 gram curry powder ; -- COOK UNTIL SOFT.
---3RD STAGE----
3 tins cream of chicken soup ; -- ADD AND STIR IN
---4TH STAGE----
1.25 litre whip cream ; --PURREE ABOUT 2/3 OF THE SOUP WITH THE WHIP CREAM.
---5TH STAGE----
4 - 0 lb potato ; -- PEEL AND DICE. BOIL IN A SEPARATE POT WITH SOME SALT.
26 gram salt to taste. ; -- DO NOT FORGET TO ADD THE DICED CHICKEN RESERVED IN THE COOLER!

Servings

INSTRUCTIONS

Jan 27 2021 - number of servings in a pot: 26 --- the weight of soup in one pkg is 6 - 0, and the amount of potatoes to be cooked for that package is 1 - 6 --- 1 frozen pkg makes about 10 servings of soup. --- we can make as much as 5X in the one pot we have.

NOTES

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Soup Chicken Curry

---1ST STAGE----
1200 ml apple juice
500 ml white wine
150 ml water --  BOIL ALL ITEMS OF 1ST STAGE .
820 grams chicken breast (1 - 13) --  REMOVE CHICKEN, KEEP IN COOLER. DICE WHEN THERE IS TIME.
 ---2ND STAGE----
900 gram carrot  (2 - 0)
600 gram celery (1 - 5)
1200 gram onion  (2 - 10) --
6 clove garlic
6 gram mild curry paste
6 gram hot curry paste --ADD ALL ITEMS TO BROTH FROM 1ST STTAGE.
25 gram curry powder --  COOK UNTIL SOFT.
 ---3RD STAGE----
3 tins cream of chicken soup -- ADD AND STIR IN
 ---4TH STAGE----
1.25 litre whip cream --PURREE ABOUT 2/3 OF THE SOUP WITH THE WHIP CREAM.
 ---5TH STAGE----
4 - 0 lb potato --  PEEL AND DICE. BOIL IN A SEPARATE POT WITH SOME SALT.
26 gram salt to taste. -- DO NOT FORGET TO ADD THE DICED CHICKEN RESERVED IN THE COOLER!

Jan 27 2021  -  number of servings in a pot:  26 ---   the weight of soup in one pkg is  6 - 0,  and the amount of potatoes to be cooked for that package is  1 - 6  --- 1 frozen pkg makes about 10 servings of soup.  --- we can make as much as 5X in the one pot we have.

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Nutrition

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Serving Size: 1 Serving (3936g)
Recipe Makes: Servings

Calories: 662
Calories from Fat: 43 (6%)

Amt Per Serving		% DV

	Total Fat 4.8g	6 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 64.3mg		2 %
Potassium 1547.9mg		41 %
Total Carbohydrate 134.3g		39 %
	Dietary Fiber 10.8g	43 %
	Sugars, other 123.5g
Protein 6.1g		9 %
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.

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Calories per serving: 662

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