Directions:
- In a medium frying pan sauté the onion in 2 Tbs butter until soft. Stir in the chicken, then add the curry powder and the flour, 1 Tbs at a time, blending well after each addition.
- Pour the chicken stock into a medium saucepan, then add the rice and rhe chicken mixture. Simmer this, covered, for 30 minutes, stirring occasionally.
- In a frying pan sauté the apple in the remaining butter until tender.
- Add the sauteed apple to the soup and simmer for 10 minutes. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.68 Kcal (1104 kJ) | ||
| Calories from fat | 121.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.51g | 21% | |
|---|---|---|---|
| Cholesterol | 33.47mg | 11% | |
| Sodium | 535.85mg | 22% | |
| Potassium | 378.11mg | 8% | |
| Total Carbs | 27.61g | 9% | |
| Sugars | 11.09g | 44% | |
| Dietary Fiber | 2.41g | 10% | |
| Protein | 9.63g | 19% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 41.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 76.87 Kcal (322 kJ) | ||
| Calories from fat | 35.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.94g | 21% | |
|---|---|---|---|
| Cholesterol | 9.76mg | 11% | |
| Sodium | 156.22mg | 22% | |
| Potassium | 110.24mg | 8% | |
| Total Carbs | 8.05g | 9% | |
| Sugars | 3.23g | 44% | |
| Dietary Fiber | 0.7g | 10% | |
| Protein | 2.81g | 19% | |
| Vitamin C | 1.2mg | 7% | |
| Iron | 0.2mg | 4% | |
| Calcium | 12mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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