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low-carb dish - 37.7 g carbs total
6-1/2 one-cup servings at 5.8 g carbs per serving
| 4 C | chicken broth |
| 2 C | diced cooked chicken |
| 3 T | No Salt Added butter |
| 1/2 C | chopped onion |
| one small | carrot, peeled and grated |
| 2 stalks | celery, chopped |
| 2 t | curry powder |
| one | bay leaf |
| 1/2 | tart apple like Granny Smith or Jonathan |
| 1/8 t | freshly ground black pepper |
| 1/4 t | dried leaf thyme, crushed |
| 1/2 | lemon, zest only (finely grated peel) |
| 2/3 C | heavy cream |
Melt butter in large pot
Add onion, carrot, and celery. Saute until onion is translucent
Reduce heat to medium-low
Add chicken broth and cooked chicken to pot
Add curry powder, bay leaf, apple, pepper, thyme, and lemon zest to pot
Simmer 30 minutes
Stir in cream just before serving
| Sodium content in milligrams | ||
| 4 C | chicken broth | |
| 2 C | diced cooked chicken | |
| 3 T | No Salt Added butter | 3 |
| 1/2 C | chopped onion | 2 |
| one small | carrot | 25 |
| 2 stalks | celery | 70 |
| 2 t | curry powder | 2 |
| one | bay leaf | 1 |
| 1/2 | tart apple like Granny Smith or Jonathan | 1 |
| 2/3 C | heavy cream | 59 |
| Recipe total = 163 mg | ||
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