Indian Curried Chicken Soup
- Number of Servings: 10
Ingredients
6 tbsp Curry powder 1 tsp Turmeric, ground 3 tbsp Cilantro, raw 2 tbsp Olive oil 3 tsp Minced Garlic in water 2 serving Chopped onion 1/2 cup 1 tsp Ground Cumin 85 gram(s) Baby Carrots 6 tsp Real lime juice from concentrate 20 oz Red Potato 229 gram(s) Orchids Coconut Milk 1 can 14oz=400mil/gramscan says ml..I'll call it grams 112 gram(s) Bob's Red Mill Ground Almond Flour 28 grams=1/4cup 16 oz Harvestland chicken breasts 4 cup Swanson Chicken stock
Brown chicken with oil onion and garlic. Add the curry, cumin and turmeric and cook for 1 more minute. Add to slow cooker. Add stock potatoes, carrots and almonds to slow cooker. Cook on low 8 to 10 hours or on high for 4 to 5 hours until beef is tender. Remove beef from the slow cooker with tongs and set aside. Cut beef into 1 inch cubes. Puree soup with an immersion blender. Return beef to the slow cooker and stir in the coconut milk, lime juice and cilantro. Cook soup for another 30 to 45 minutes. Season to taste with salt and pepper.
Serving Size: 10
Serving Size: 10
Nutritional Info Amount Per Serving
- Calories: 256.2
- Total Fat: 13.6 g
- Cholesterol: 26.0 mg
- Sodium: 248.2 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 3.7 g
- Protein: 17.9 g
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