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Ingredients45 m servings 158 cals
Original recipe yields 8 servings
- In 3 quart saucepan melt butter. Add garlic. Cook over medium heat, stirring constantly, 1 minute or until golden. Add chicken pieces. Cook chicken until no longer pink in center.
- Add chicken broth, Simply Potatoes(R), cauliflower and mushrooms; bring to a boil. Reduce heat to medium-low. Continue cooking, stirring occasionally, 20 to 25 minutes or until potatoes are tender.
- In small bowl stir together milk and flour until mixture is a thick paste. Slowly stir flour mixture into soup. Cook until soup is thickened. Add coconut milk and curry powder. Cook until heated through.
Per Serving: 158 calories; 6.9 g fat; 14.8 g carbohydrates; 8.9 g protein; 21 mg cholesterol; 590 mg sodium. Full nutrition
ReviewsRead all reviews 2
This is a decent base recipe, but I did make several tweaks. First, this soup needs some salt. I also added an extra 1/2 t curry and a tablespoon or so of fresh grated ginger. I think next time,...