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Curried Cream of Chicken Soup

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

90 min

Ready

120 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
6 tablespoons butter, unsalted
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2 cups onions
yellow, finely chopped
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2 each carrots
peeled and chopped
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2 tablespoons curry powder
or more
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5 cups chicken broth
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6 each parsley sprigs
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1 each chicken
3 pounds, quartered
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½ cup long grain rice
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1 cup light cream (half&half)
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10 ounces green peas
defrosted
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1 x salt and black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
9E+1 ml butter, unsalted
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473 ml onions
yellow, finely chopped
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2 each carrots
peeled and chopped
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3E+1 ml curry powder
or more
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1.2 l chicken broth
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6 each parsley sprigs
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1 each chicken
3 pounds, quartered
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118 ml long grain rice
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237 ml light cream (half&half)
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289 ml/g green peas
defrosted
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1 x salt and black pepper
to taste
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Directions

  1. Melt the butter in a pot. Add onions and carrots and curry powder and cook over low heat, covered, until vegetables are tender, about 25 minutes; stir occasionally.

  2. Add the stock, parsley, chicken, and rice. Bring soup to a boil, reduce heat, and cover.

Cook at a simmer for 25 to 30 minutes, or until chicken is done.

  1. Cool chicken in stock. Remove meat from the bones, and dice it.

Reserve the meat.

  1. Pour the soup through a strainer and put the solids in a food Add 1 cup of the liquid and process until smooth. Reserve the rest of the liquid.
  2. Return puréed soup to the pot and add the half and half. Stir in additional cooking stock, about 4 cups, until soup reaches desired consistency.
  3. Add reserved diced chicken and defrosted peas and simmer for 15 minutes or onutl peas are done. Season to taste, and serve.


* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 543g (19.2 oz)
Amount per Serving
Calories 49552% from fat
 % Daily Value *
Total Fat 28g 44%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 77mg 26%
Sodium 682mg 28%
Total Carbohydrate 16g 16%
Dietary Fiber 5g 20%
Sugars g
Protein 28g
Vitamin A 129% Vitamin C 19%
Calcium 13% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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