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Chicken Curry Soup
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Chicken Curry Soup
Yield: Makes 4 servings
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.
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 |
This recipe appears in: Middle Eastern
