Chicken Curry Soup Photo
Chicken Curry Soup

YIELD Makes 4 servings
See Cooking Videos

Curry powder is widely used in Indian cooking. It is a blend of 20 spices, herbs and seeds. Curry powder loses its pungency quickly and should be stored in an airtight container for no longer than 2 months.

INGREDIENTS

6 ounces boneless skinless chicken breast, cut into 1/2-inch pieces
3‑1/2 teaspoons curry powder, divided
1 teaspoon olive oil
3/4 cup chopped apple
1/2 cup sliced carrot
1/3 cup sliced celery
1/4 teaspoon ground cloves
2 cans (about 14 ounces each) fat-free reduced-sodium chicken broth
1/2 cup orange juice
4 ounces uncooked radiatore pasta
Plain fat-free yogurt (optional)

PREPARATION:

  1. Coat chicken with 3 teaspoons curry powder. Heat oil in large saucepan over medium heat until hot. Add chicken; cook and stir 3 minutes or until no longer pink in center. Remove from pan; set aside.
  2. Add apple, carrot, celery, remaining 1/2 teaspoon curry powder and cloves to same pan; cook, stirring occasionally, 5 minutes. Add chicken broth and orange juice; bring to a boil over high heat.
  3. Reduce heat to medium-low. Add pasta; cover. Cook, stirring occasionally, 8 to 10 minutes or until pasta is tender; add chicken. Remove from heat. Ladle into soup tureen or individual bowls. Top each serving with a dollop of yogurt, if desired.
This recipe appears in: Middle Eastern
NUTRITIONAL INFORMATION:
Serving Size: 3/4 cup soup
Sodium 64 mg
Protein 11 g
Fiber 1 g
Carbohydrate 22 g
Cholesterol 17 mg
Saturated Fat <1 g
Total Fat 3 g
Calories from Fat 15 %
Calories 153
DIETARY EXCHANGE:
Fruit 1/2
Starch 1
Meat 1

You Might Also Like

Fried Norwegian Cookies Fattigmandbakkelse

You don't need a PhD in cooking to prepare authentic European cuisine, because all you have to do is follow our recipes.

Santa Fe Grilled Vegetable Salad

Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.

search recipes