Curry Chicken Soup Recipe

By á-4131

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.

Ingredients

• 1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
• 3 teaspoons canola oil, divided
• 3/4 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1 cup chopped peeled apple
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1/4 cup tomato paste
• 2 to 3 teaspoons curry powder
• 1 teaspoon ground ginger
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons minced fresh parsley

Preparation

Step 1

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.