Chicken Curry Soup from Healthy Diabetic Recipes

Chicken Curry Soup Recipe

Recipe Ingredients:

6 oz boneless skinless chicken breast, cut 1/2" pieces
3 1/2 tsp curry powder, divided
1 tsp olive oil
3/4 cup chopped apple
1/2 cup sliced carrot
1/3 cup sliced celery
1/4 tsp ground cloves
2 cans fat-free reduced-sodium chicken broth, (14 oz ea)
1/2 cup orange juice
4 oz uncooked radiatore pasta

Recipe Instructions:

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 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 plain nonfat yogurt, if desired.

This recipe yields 4 (3/4-cup) servings.

Exchanges Per Serving: 1 Starch, 1 Meat, 1/2 Fruit.

Nutrition Facts: Calories 153; Calories from Fat 15%; Total Fat 3g; Saturated Fat 1g; Protein 11g; Carbohydrates 22g; Cholesterol 17mg; Sodium 64mg; Dietary Fiber 1g.

Comments: 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.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-07-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”

~ Madeleine L'Engle (1918--) American author.

 

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