On Thu, 5 Jan 2012 12:32:31 -0700, "Jacquie"
> wrote:

>This is for 6 servings. I figure if you use a low Sodium Chicken Broth it
>would lower the sodium numbers a bit. Or if you make homemade broth you can
>adjust the sodium to your liking.This is by my Master Cook program.
>Per Serving :
>408 Calories;
>28g Fat (62.7% calories from fat);
>21g Protein;
>17g Carbohydrate;
>2g Dietary Fiber;
>98mg Cholesterol;
>1001mg Sodium.
>
>Exchanges:
>1/2 Grain(Starch);
>2 1/2 Lean Meat;
>1 Vegetable;
>4 Fat.
>


Thank you! I appreciate your effort!

I used my home made broth, which is not nearly so high in sodium as
the commercial stuff, but then I didn't have quite enough, just a
quart of it. So I added two more cups of water and a Knorr chicken
bouillion cube to make up the difference.

The rice and potato in the soup was really quite a small amount. It
was heavy on the veggies and the roasted, cut up chicken meat, which
filled us up comfortably.

Next time I make it, I will double up on the amount of curry powder
and perhaps add a dash of red pepper flakes. I think it would be
great if it was hotter!

Evelyn