Curry Chicken Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1kg Chicken wings (thawed)1/4 celery ( chop celery leaves and add too)3 cups of frozen Peas, Corn & Carrots1L of Continental Chicken Real Stock (Salt Reduced)Curry PowderBlack Pepper1 tbsp Sour Cream1/2 cup of long grain rice2 tbsporange zest
In a large saucepan add a dash of chicken stock and celery stalks chopped.
Saute for a few moments adding curry powder and pepper.
Add frozen vegetables and continue to saute.
Add remaining chicken stock and add sour cream and rice.
Stir through and add chicken.
Cover with lid and cook low and slow on medium heat for 30 mins (electric stove)
Number of Servings: 7
Recipe submitted by SparkPeople user KUNOICHI102.
Saute for a few moments adding curry powder and pepper.
Add frozen vegetables and continue to saute.
Add remaining chicken stock and add sour cream and rice.
Stir through and add chicken.
Cover with lid and cook low and slow on medium heat for 30 mins (electric stove)
Number of Servings: 7
Recipe submitted by SparkPeople user KUNOICHI102.
Nutritional Info Amount Per Serving
- Calories: 265.0
- Total Fat: 7.3 g
- Cholesterol: 86.1 mg
- Sodium: 324.1 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 1.4 g
- Protein: 35.9 g
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