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  Carrots 3 Medium, pared and sliced
  Celery stalks 2 , sliced
  Chicken broth 6 Cup (96 tbs) (Basic)
  Diced cooked chicken 3 Cup (48 tbs) (From Basic Chicken Broth)
  Onion 1 Large, chopped
  Butter/Margarine 4 Tablespoon
  Apple 1 , pared, quartered, cored and chopped
  Curry powder 5 Teaspoon
  Salt 1 Teaspoon
  Flour 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Hot cooked rice 2 Cup (32 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Lemon slices 6

1. Cook carrots and celery in 1 cup broth in a medium-size saucepan 20 minutes, or until tender. Add chicken; heat just until hot; cover; keep warm.
2. Saute onion until soft in butter or margarine in Dutch oven; stir in apple, curry powder and salt; saute 5 minutes longer, or until apple is soft; add flour. Gradually stir in remaining chicken broth; heat to boiling, stirring constantly; reduce heat; cover; simmer 15 minutes.
3. Add vegetables and chicken with the broth they were cooked in; bring just to boiling. Stir in lemon juice.
4. Ladle into soup plates or bowls; pass hot cooked rice and chopped parsley and lemon slices, if you wish, for each to add his own garnish. Good with crusty French bread.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2358 Calories from Fat 677

% Daily Value*

Total Fat 77 g118.1%

Saturated Fat 37.6 g188.2%

Trans Fat 0 g

Cholesterol 632.9 mg211%

Sodium 6341.5 mg264.2%

Total Carbohydrates 233 g77.5%

Dietary Fiber 27.9 g111.5%

Sugars 46.5 g

Protein 183 g366.8%

Vitamin A 675.7% Vitamin C 185.6%

Calcium 44.8% Iron 130%

*Based on a 2000 Calorie diet


Chicken & Vegetable Broth Recipe