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Curry Chicken Soup for Two

Don't be overwhelmed by the ingredient list—this soup is quick and easy to make. And it's a fantastic way to get your veggies. —Jane Hacker, Milwaukee, Wisconsin
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    2 servings

Ingredients

  • 1/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1-1/2 teaspoons canola oil, divided
  • 1/3 cup chopped onion
  • 1/4 cup chopped carrot
  • 1/4 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1/2 cup chopped peeled apple
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 to 1-1/2 teaspoons curry powder
  • 1/2 teaspoon ground ginger
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon minced fresh parsley

Directions

  • In a large saucepan coated with cooking spray, cook chicken in 1/2 teaspoon oil for 4-5 minutes or until juices run clear. Remove chicken and set aside.
  • In the same saucepan, saute the onion, carrot, celery and green pepper in remaining oil for 4 minutes. Add apple; cook 2 minutes longer. Combine flour and salt. Sprinkle over vegetable mixture; cook and stir for 1 minute. Gradually stir in broth and tomato paste. Bring to a boil; cook and stir 1-2 minutes longer or until slightly thickened.
  • Stir in the curry, ginger and pepper flakes. Return chicken to saucepan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with parsley.
Nutrition Facts
1-1/2 cups: 177 calories, 5g fat (1g saturated fat), 31mg cholesterol, 728mg sodium, 17g carbohydrate (8g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch, 1/2 fat.

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