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Curry Chicken Soup

“Despite the longer ingredient list, this yummy soup is quick and easy.” What a fantastic way to get veggies! —Jane Hacker, Milwaukee, Wisconsin

4 ServingsPrep: 20 min. Cook: 15 min.

Ingredients

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

Directions

In a large saucepan coated with cooking spray, cook chicken in 1
teaspoon oil for 4-5 minutes or until no longer pink. 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

2 of 2

Curry Chicken Soup (continued)

Directions (continued)

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.
Yield: 4 servings.

Nutrition 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.