Directions:
- Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.
- Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer 1 1/2 hours.
- Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.
- Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.
- Add rice and boiling white stock. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 301.61 Kcal (1263 kJ) | ||
| Calories from fat | 133.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.89g | 23% | |
|---|---|---|---|
| Cholesterol | 56.22mg | 19% | |
| Sodium | 735.57mg | 31% | |
| Potassium | 696.98mg | 15% | |
| Total Carbs | 26.61g | 9% | |
| Sugars | 7.59g | 30% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 14.72g | 29% | |
| Vitamin C | 14.5mg | 24% | |
| Vitamin A | 0.3mg | 12% | |
| Iron | 4.6mg | 26% | |
| Calcium | 60.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 79.69 Kcal (334 kJ) | ||
| Calories from fat | 35.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.93g | 23% | |
|---|---|---|---|
| Cholesterol | 14.85mg | 19% | |
| Sodium | 194.34mg | 31% | |
| Potassium | 184.15mg | 15% | |
| Total Carbs | 7.03g | 9% | |
| Sugars | 2g | 30% | |
| Dietary Fiber | 0.47g | 7% | |
| Protein | 3.89g | 29% | |
| Vitamin C | 3.8mg | 24% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 1.2mg | 26% | |
| Calcium | 15.9mg | 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.
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