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Ingredients55 m servings 67 cals
Original recipe yields 25 servings (12 1/2 cups)
- Melt margarine in a stockpot over medium heat. Cook and stir apples, celery, onion, carrot, and bell pepper in melted margarine until tender, about 5 minutes.
- Stir flour, curry powder, salt, and black pepper into the vegetable mixture. Pour chicken stock over the mixture; add tomatoes and cloves. Add the diced chicken and parsley; bring the mixture to a boil. Reduce heat to medium-low and cook at a simmer until the chicken is cooked through, about 30 minutes.
Per Serving: 67 calories; 1.9 g fat; 7.8 g carbohydrates; 5.3 g protein; 11 mg cholesterol; 422 mg sodium. Full nutrition
ReviewsRead all reviews 3
Awesome soup! I call it the Seinfeld soup kitchen soup!! I added another t of curry and some corn starch to thicken!! Yum!
I make this recipe without chicken and my wife always wants more, well done