Chicken Curry Soup

Chicken Curry Soup

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)


  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.

Nutritional Information

Serving Size: 3/4 cup soup
Calories 153
Calories from Fat 15 %
Total Fat 3 g
Saturated Fat <1 g
Cholesterol 17 mg
Carbohydrate 22 g
Fiber 1 g
Protein 11 g
Sodium 64 mg

Dietary Exchange

Starch 1
Fruit 1/2
Meat 1

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