Nutrition Information (per serving)
calories
160
protein
10 g
sodium
385 mg
carbohydrates
17 g
fat
6 g
fiber
2 g
cholesterol
25 mg
Servings
8 (¾ cup ea.)
Ingredients
2 Tbsp canola oil
½ cup diced yellow onions
¼ cup diced celery
⅓ cup diced red bell peppers
¾ cup peeled, diced Granny Smith apples
6 oz cooked, diced chicken breast
5 Tbsp all-purpose flour
1 Tbsp curry powder
5 cups chicken stock
¼ cup half and half
½ cup cooked long grain brown rice
1½ tsp sea salt
¼ tsp freshly ground black pepper
½ tsp Worcestershire sauce
Instructions
- In a large saucepan over medium heat, sauté onion, celery and red pepper in canola oil until onions are translucent. Add dapples and cooked chicken and continue sautéing for 5 more minutes. Add flour and curry powder and cook for another 5 minutes, stirring continuously to prevent burning. Add chicken stock. Increase heat to high and bring to a boil. Continue stirring with a wire whisk until soup thickens.
- Remove from heat and add half & half, brown rice, salt, pepper and Worcestershire sauce.
