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Carter Wheeler Summerville
Onion soup with chicken and curry
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Ingredients
Directions
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Heat 2 tablespoons of oil in a soup pot. Sprinkle the chicken strips with salt and pepper and fry them around light brown and done in 6-8 minutes. Remove them from the pan.
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Add the rest of the olive oil to the shortening and fry the onions with curry for 2-3 minutes.
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Scoop the potato cubes through and bake for 2 minutes.
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Pour in the stock and simmer for about 15 minutes.
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Puree the soup and season with salt and pepper. Divide the chicken strips over plates or bowls and scoop up the hot soup. Sprinkle with parsley.
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Nutrition
350Calories
Sodium0% DV0g
Fat20% DV13g
Protein54% DV27g
Carbs9% DV28g
Fiber0% DV0g
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