Curry Chicken Vegetable Soup
Nutritional Info
- Servings Per Recipe: 7
- 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
View full nutritional breakdown of Curry Chicken Vegetable Soup calories by ingredient
Introduction
Quick Homemade Recipe!! Quick Homemade Recipe!!Number of Servings: 7
Ingredients
-
1kg Chicken wings (thawed)
1/4 celery ( chop celery leaves and add too)
3 cups of frozen Peas, Corn & Carrots
1L of Continental Chicken Real Stock (Salt Reduced)
Curry Powder
Black Pepper
1 tbsp Sour Cream
1/2 cup of long grain rice
2 tbsporange zest
Directions
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.