Curried Chicken Rice Soup
|Chicken breasts||2 , halved, skinned, boned, and cut into bite-size pieces|
|Butter||1 1⁄2 Tablespoon, melted|
|Onions||2 Large, chopped|
|Celery stalks||2 , chopped|
|Leeks||3 , chopped|
|Chicken stock||7 Cup (112 tbs)|
|Tart apples||2 , chopped|
|Curry powder||3 Tablespoon (Preferably Use Madras Variety)|
|Cooked brown rice||3 Cup (48 tbs)|
|Tamari/Soy sauce||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Blackstrap molasses||2 Teaspoon|
|Garlic||1 Clove (5 gm)|
In a large heavy-bottom saucepan, saute the chicken in 1/2 tablespoon of melted butter.
Remove the chicken and set aside.
Add the remaining butter to the saucepan.
Cook the onions, celery, and leeks over low to medium heat until they are soft and lightly browned.
Stir 3 cups of the stock, apples, and curry into the vegetables.
Combine the vegetable and apple mixture and remaining stock.
Process a few cups at a time in a blender on low speed until smooth.
Place in a 3-quart container and allow flavors to blend for 2 to 4 hours or overnight.
Return the blended mixture to the saucepan and bring to a boil.
Stir in the cooked chicken pieces, rice, tamari, lemon juice, and molasses.
Push the garlic through a garlic press into the soup.
Return to a boil, reduce heat, cover, and simmer for about 15 minutes.
Serving size: Complete recipe
Calories 2974 Calories from Fat 501
% Daily Value*
Total Fat 57 g87.8%
Saturated Fat 20.7 g103.5%
Trans Fat 0.1 g
Cholesterol 298.3 mg99.4%
Sodium 4637.3 mg193.2%
Total Carbohydrates 458 g152.5%
Dietary Fiber 57.4 g229.7%
Sugars 127.3 g
Protein 165 g330.9%
Vitamin A 310.2% Vitamin C 987.2%
Calcium 125% Iron 239.1%
*Based on a 2000 Calorie diet