Chicken Curry Soup
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.
Makes 4 servings
|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)|
- 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.
|Serving Size:||3/4 cup soup|
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||15 %|
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