Chicken Curry Soup
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Chicken Curry Soup
YIELD Makes 4 servings
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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:
- 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.
- 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.
- 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 |
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