Directions:
- In a Dutch oven, melt butter. Add the carrots, celery and onion; saute for 2 minutes. Sprinkle with flour; stir until blended. Stir in seasoned salt and curry. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Gradually add broth. Stir in chicken and rice; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender. Yield: 11 servings (2-3/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 295.74 Kcal (1238 kJ) | ||
| Calories from fat | 140.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.59g | 24% | |
|---|---|---|---|
| Cholesterol | 48.27mg | 16% | |
| Sodium | 762.08mg | 32% | |
| Potassium | 358.01mg | 8% | |
| Total Carbs | 25.06g | 8% | |
| Sugars | 1.77g | 7% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 13.9g | 28% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.7mg | 4% | |
| Calcium | 70mg | 7% | |
| Amount Per 100 g | |||
| Calories | 111.6 Kcal (467 kJ) | ||
| Calories from fat | 52.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.88g | 24% | |
|---|---|---|---|
| Cholesterol | 18.22mg | 16% | |
| Sodium | 287.59mg | 32% | |
| Potassium | 135.11mg | 8% | |
| Total Carbs | 9.46g | 8% | |
| Sugars | 0.67g | 7% | |
| Dietary Fiber | 0.57g | 6% | |
| Protein | 5.24g | 28% | |
| Vitamin C | 0.7mg | 3% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.3mg | 4% | |
| Calcium | 26.4mg | 7% | |
* 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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