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Add a photoServings: 2
Ingredients
- 8 c. cubed, unpeeled zucchini or possibly yellow squash
- 3 lg. cans chicken broth
- 3 c. peeled, cubed Russet potatoes
- 3 cloves chopped garlic
- 3 teaspoon curry pwdr
- 3 teaspoon dry basil
- 1 teaspoon onion pwdr
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 lg. split chicken breasts, skinned
Directions
- Saute/fry onion and garlic in small amount of oil in large soup pot or possibly Dutch oven. Add in skinned chicken and brown. Add in broth and zucchini and potato. Simmer for 30 min, then remove and cold chicken. Add in seasoning, adjust to taste and simmer 30 more min. Cold soup and puree in blender or possibly processor. Return pureed soup to pot. Shred chicken and add in to soup.
- For vegetarian soup, omit chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1369g | |
| Recipe makes 2 servings | |
| Calories 318 | |
| Calories from Fat 20 | 6% |
| Total Fat 2.29g | 3% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1695mg | 71% |
| Potassium 2780mg | 79% |
| Total Carbs 62.64g | 17% |
| Dietary Fiber 12.2g | 41% |
| Sugars 10.08g | 7% |
| Protein 17.8g | 28% |
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