Directions:
- In a thick-bottom pot saute onion, carrot, celery, and mushrooms in butter on medium heat.
- While sauteing, stir constantly until onions are translucent.
- Lower heat and add flour.
- Stir the flour until a roux forms.
- Simmer on low heat for about 2 minutes, stirring occasionally so it doesn't stick.
- Add chicken stock and stir until roux and stock are completely mixed.
- Add the chicken meat, sour cream, curry powder, and salt and pepper to taste.
- Simmer for about 30 minutes, stirring occasionally.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 447.21 Kcal (1872 kJ) | ||
| Calories from fat | 276.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.69g | 47% | |
|---|---|---|---|
| Cholesterol | 103.26mg | 34% | |
| Sodium | 552.23mg | 23% | |
| Potassium | 414.87mg | 9% | |
| Total Carbs | 21.26g | 7% | |
| Sugars | 4.42g | 18% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 22.13g | 44% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.7mg | 10% | |
| Calcium | 87.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 131.17 Kcal (549 kJ) | ||
| Calories from fat | 81.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9g | 47% | |
|---|---|---|---|
| Cholesterol | 30.29mg | 34% | |
| Sodium | 161.98mg | 23% | |
| Potassium | 121.69mg | 9% | |
| Total Carbs | 6.23g | 7% | |
| Sugars | 1.3g | 18% | |
| Dietary Fiber | 0.67g | 9% | |
| Protein | 6.49g | 44% | |
| Vitamin C | 0.7mg | 4% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.5mg | 10% | |
| Calcium | 25.7mg | 9% | |
* 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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