curried chicken & rice soup
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Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
20
High
Nutrition per serving
Calories298.7 kcal (15%)
Total Fat3.4 g (5%)
Carbs38.7 g (15%)
Sugars2.9 g (3%)
Protein26.7 g (53%)
Sodium911.9 mg (46%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
poach chicken for 10-12-mins, save stock.
Step 2
sauté diced veg for 8 mins, add garlic, curry powder& ginger. cook for 2 mins then add tom puree. remove chicken from the pan & shred with 2 forks. dissolve stock cube in poaching liquor make up to 1.5litres. add chicken & veg back to the pan & rice. cook for 15 mins till rice is cooked
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