Directions:
- In a large saucepan, heat chicken broth.
- Place milk in a jar with lid, and add flour; shake until well blended. Add milk/flour mixture to chicken broth; stir until boiling. Stir in curry powder, and reduce heat to medium low.
- Place chopped chicken breast, onion, and celery into skillet. Cook at medium heat until chicken is cooked and vegetables are soft; add to soup. Stir rice and optional vegetables into the soup. Simmer for 30 minutes, stirring.
- Stir in grated cheese before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 211.95 Kcal (887 kJ) | ||
| Calories from fat | 48.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.35g | 8% | |
|---|---|---|---|
| Cholesterol | 28.1mg | 9% | |
| Sodium | 485.69mg | 20% | |
| Potassium | 415.46mg | 9% | |
| Total Carbs | 25.83g | 9% | |
| Sugars | 5.53g | 22% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 13.15g | 26% | |
| Vitamin C | 17.9mg | 30% | |
| Iron | 1.2mg | 7% | |
| Calcium | 229mg | 23% | |
| Amount Per 100 g | |||
| Calories | 67.84 Kcal (284 kJ) | ||
| Calories from fat | 15.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 8% | |
|---|---|---|---|
| Cholesterol | 8.99mg | 9% | |
| Sodium | 155.47mg | 20% | |
| Potassium | 132.99mg | 9% | |
| Total Carbs | 8.27g | 9% | |
| Sugars | 1.77g | 22% | |
| Dietary Fiber | 0.52g | 6% | |
| Protein | 4.21g | 26% | |
| Vitamin C | 5.7mg | 30% | |
| Iron | 0.4mg | 7% | |
| Calcium | 73.3mg | 23% | |
* 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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