Chicken Curry Soup Recipe
Servings: 4
Ingredients
- 6 ounce boneless skinless chicken breast cut 1/2" pcs
- 3 1/2 tsp curry pwdr divided
- 1 tsp extra virgin olive oil
- 3/4 c. minced apple
- 1/2 c. sliced carrot
- 1/3 c. sliced celery
- 1/4 tsp grnd cloves
- 2 can fat-free reduced-sodium chicken broth (14 ounce ea)
- 1/2 c. orange juice
- 4 ounce uncooked radiatore pasta
Directions
- Coat chicken with 3 tsp. curry pwdr. Heat oil in large saucepan over medium heat till warm. Add in chicken; cook and stir 3 min or possibly till no longer pink in center. Remove from pan; set aside.
- Add in apple, carrot, celery, remaining 1/2 tsp. curry pwdr and cloves to same pan; cook, stirring occasionally, 5 min. Add in chicken broth and juice; bring to a boil over high heat.
- Reduce heat to medium-low. Add in pasta; cover. Cook, stirring occasionally, 8 to 10 min or possibly till pasta is tender; add in chicken.
- Remove from heat. Ladle into soup tureen or possibly individual bowls. Top each serving with a dollop of plain nonfat yogurt, if you like.
- This recipe yields 4 (3/4-c.) servings.
- Comments: Curry pwdr is widely used in Indian cooking. It is a blend of 20 spices, herbs and seeds. Curry pwdr loses its pungency quickly and should be stored in an airtight container for no longer than 2 months.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 4 servings | |
| Calories 94 | |
| Calories from Fat 18 | 19% |
| Total Fat 2.1g | 3% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 16mg | 5% |
| Sodium 386mg | 16% |
| Potassium 426mg | 12% |
| Total Carbs 9.71g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 5.66g | 4% |
| Protein 9.29g | 15% |
