Creamy Chicken Curry Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 56.1 μg | (94 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 39.4 mg | (328 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,175 mg | (29 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 515 mg | |||
| Cholesterol | 235 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 carrot
- ¼ Celery root (150 grams)
- 1 onion
- 1 chicken (1.2 kilograms)
- 1 tsp peppercorns
- 2 bay leaves
- 4 Juniper berries
- 3 cloves
- salt
- 1 stalk Leeks
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 300 milliliters Whipped cream
- 2 Tbsps Curry powder
- ½ bunch Chives
- peppers
- Nutmeg
Preparation steps
Rinse the carrot and celery root and cut into large pieces. Peel and halve the onion. Rinse the chicken thoroughly and place in a pot. Add the vegetables and fill with water, until the contents of the pot are covered. Add the peppercorns, bay leaves, juniper berries, cloves and 1 teaspoon of salt. Bring to a boil brielfy. Lower the temperature slightly. Simmer for about 1.5 hours. Skim off the foam, as necessary.
Remove the chicken and chop the meat into small pieces. Pour the broth through a sieve, catching 1 liter (approximately 4.25 cups).
Cut the leek lengthwise, rinse and cut into .5 cm wide strips. Saute the leek in hot butter. Sprinkle with flour and saute briefly. Add the chicken broth, cream, chives and curry powder. Simmer for about 10 minutes. Remove from the heat, add the chicken and season with salt, pepper and nutmeg. Serve immediately.
