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“Despite the longer ingredient list, this yummy soup is quick and easy.” What a fantastic way to get veggies! —Jane Hacker, Milwaukee, Wisconsin
This recipe is:
Healthy
Diabetic Friendly
Cooking for 2: Curry Chicken Soup for Two
Nutritional Facts 1-1/2 cups equals 183 calories, 5 g fat (1 g saturated fat), 31 mg cholesterol, 752 mg sodium, 19 g carbohydrate, 4 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch, 1/2 fat.
Originally published as Curry Chicken Soup in Healthy Cooking October/November 2010, p17
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Reviewed on Dec. 21, 2011 by annaf27
I make this so that it comes out thicker and goes well over rice. I've been looking for a good curry recipe to adopt for my household and we love this one!
Reviewed on Dec. 02, 2010 by vbsteffer
This is wonderful with or without the tomato paste and using Turkey instead of chicken.
Reviewed on Nov. 23, 2010 by l2bake
I sweat for a week after eating this...then I remembered there was leftovers.Sigh...Needless to say I will not be making this again.
I sweat for a week after eating this...then I remembered there was leftovers.
Sigh...Needless to say I will not be making this again.
Reviewed on Nov. 03, 2010 by astadts
I thought the flavors were wonderful and it was easy to make. Perfect for a chilly winter day.
Reviewed on Nov. 01, 2010 by Sidras
I loved this soup! It was very easy to make and really warmed us up on a cold night. My husband suggests that I cut back a tad on the ginger next time.
Reviewed on Oct. 29, 2010 by leserenity
The stars weren't showing when I wrote the review
this was excellent... we used coconut oil and it added to the curry flavor. Used a 6-oz can of tomato paste without a problem. We felt it "needed" something and these reviews mentioning RICE is probably that missing ingredient, so we'll try that next time. We have several vegetarian friends, so I am confident that this, with vegetable broth and garbanzo beans instead of chicken, will be a hit with them.It was awesome to make this with all the veggies and the apple fresh from our garden!
this was excellent... we used coconut oil and it added to the curry flavor. Used a 6-oz can of tomato paste without a problem. We felt it "needed" something and these reviews mentioning RICE is probably that missing ingredient, so we'll try that next time. We have several vegetarian friends, so I am confident that this, with vegetable broth and garbanzo beans instead of chicken, will be a hit with them.
It was awesome to make this with all the veggies and the apple fresh from our garden!
Reviewed on Oct. 20, 2010 by Sindaenie
This soup was great! The apples were a pleasant surprise and contrast when my palate was expecting potato. We added some cooked rice to leftovers the next day and it was great! Will make a double batch next time.
Reviewed on Oct. 20, 2010 by mjlouk
Wow! This was great. I never would have thought to put apple in soup but this tasted great! My only complaint was that it didn't make more! Next time I'll double the recipe
Reviewed on Oct. 17, 2010 by bisom11
This was delicious! Curry powder is one of my favorite flavors, and this soup wears it well. Great consistency with a little bit of a kick. Will definitely make this again!
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