Curried Chicken Rice Soup Recipe

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Ingredients:

Serving

2 large carrots, diced
2 celery ribs, diced
1 small onion, chopped
3/4 cup butter
3/4 cup king arthur unbleached all-purpose flour
1 tsp seasoned salt
1/2 to 1 tsp curry powder
3 cans (12 oz each) evaporated milk
4 cups chicken broth
2 to 3 cups cubed cooked chicken
2 cups cooked long grain rice

Directions:

In a large saucepan, saute carrots, celery and onion in butter for 2 minutes. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender. Yield: 10-12 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	528.46 Kcal (2213 kJ)
Calories from fat	261.76 Kcal
		% Daily Value*
Total Fat	29.08g	45%
Cholesterol	69.59mg	23%
Sodium	987.6mg	41%
Potassium	399.8mg	9%
Total Carbs	50.39g	17%
Sugars	1.26g	5%
Dietary Fiber	1.67g	7%
Protein	15.35g	31%
Vitamin C	8.5mg	14%
Vitamin A	0.3mg	10%
Iron	0.8mg	4%
Calcium	61.9mg	6%

Amount Per 100 g
Calories	166.32 Kcal (696 kJ)
Calories from fat	82.38 Kcal
		% Daily Value*
Total Fat	9.15g	45%
Cholesterol	21.9mg	23%
Sodium	310.82mg	41%
Potassium	125.82mg	9%
Total Carbs	15.86g	17%
Sugars	0.4g	5%
Dietary Fiber	0.53g	7%
Protein	4.83g	31%
Vitamin C	2.7mg	14%
Vitamin A	0.1mg	10%
Iron	0.2mg	4%
Calcium	19.5mg	6%

* 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.

Tastes

salty
savory
bitter
sweet

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