Curry Chicken Soup Recipe

Prep: 20 min. Cook: 15 min. Yield: 4 Servings 20 1 1/2 cup serving each 4 points plus Nutritional Facts 1-1/2 cups equals 183 calories, 5 g fat (1 g saturated fat), 31 mg cholesterol, 752 mg sodium, 19 g carbohydrate, 4 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch, 1/2 fat.
Curry Chicken Soup Recipe
Curry Chicken Soup Recipe

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons minced fresh parsley

  • 1/4 to 1/2

    teaspoon crushed red pepper flakes

  • 1

    teaspoon ground ginger

  • 2 to 3

    teaspoons curry powder

  • 1/4

    cup tomato paste

  • 2

    cans (14-1/2 ounces each) reduced-sodium chicken broth

  • 1/4

    teaspoon salt

  • 2

    tablespoons all-purpose flour

  • 1

    cup chopped peeled apple

  • 1/2

    cup chopped green pepper

  • 1/2

    cup chopped celery

  • 1/2

    cup chopped carrot

  • 3/4

    cup chopped onion

  • 3

    teaspoons canola oil, divided

  • 1/2

    pound boneless skinless chicken breast, cut into 1/2-inch cubes

Directions

n a large saucepan coated with cooking spray, cook chicken in 1 teaspoon oil for 4-5 minutes or until no longer pink. Remove chicken and set aside. In the same saucepan, saute the onion, carrot, celery and green pepper in remaining oil for 4 minutes. Add apple; cook 2 minutes longer. Combine flour and salt. Sprinkle over vegetable mixture; cook and stir for 1 minute. Gradually stir in broth and tomato paste. Bring to a boil; cook and stir 1-2 minutes longer or until slightly thickened. Stir in the curry, ginger and pepper flakes. Return chicken to saucepan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with parsley. Yield: 4 servings.

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