6 Serves
113 Mins
Prepare the ingredients by dicing the onion, carrots, celery, and apples, and cutting the chicken breast into bite-sized pieces.
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IndonesianVitamin E
4 mg / 15 mgVitamin K
29 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
44 µg / 400 µgCalcium
83 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
178 mg / 420 mgPhosphorus
534 mg / 1,250 mgPotassium
981 mg / 4,700 mgSodium
1986 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
44 µg / 55 µgFiber
12 g / 28 gSugar
50 g / 50 gSaturated Fat
3 g / 20 gCholesterol
37 mg / 300 mgCaffeine
0 mgNet Carbs
128 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium heat.
Add the onion, carrots, and celery to the Dutch oven, sautéing until softened, then stir in the garlic and curry powder until fragrant.
Add the chicken pieces to the pot and brown them lightly on all sides.
Pour in the chicken stock and add the diced apples, bringing the mixture to a gentle boil before reducing heat to simmer.
Season the soup with salt and pepper to taste, and serve hot, optionally over cooked rice.
14
g30
g33
g
Tajik
Greek