Curry Chicken Soup for Two Recipe

5 2 2
Curry Chicken Soup for Two Recipe
Curry Chicken Soup for Two Recipe photo by Taste of Home
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Curry Chicken Soup for Two Recipe

Read Reviews
5 2 2
Publisher Photo
“Despite the longer ingredient list, this yummy soup is quick and easy.” What a fantastic way to get veggies! —Jane Hacker, Milwaukee, Wisconsin
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

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. Yield: 2 servings.
Originally published as Curry Chicken Soup for Two in Healthy Cooking

Nutritional 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.

  • 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
  1. 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.
  2. 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.
  3. 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: 2 servings.
Originally published as Curry Chicken Soup for Two in Healthy Cooking

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Reviews forCurry Chicken Soup for Two

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MY REVIEW
crystalcarreon User ID: 5736603 133011
Reviewed Aug. 3, 2014

"Extremely flavorful! Absolutely wonderful! It isn't really that soupy which was fine for me as I paired it with some box coconut rice. In addition I had some garlic naan as an extra. O.m.g. It was delicious! I did 1 and 1/2 curry powder and a bit more pepper flakes b/c I like it hot. Was a wonderful Indian dish! Will certainly make again. :)"

MY REVIEW
Jess S User ID: 5514142 195095
Reviewed Nov. 5, 2010

"This dish is fabulous! There is so much flavor, and it is perfect on a cold day. Very easy to make and great left over. This is a keeper."

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