Chicken Curry Soup

Chicken Curry Soup

Serves: 4
 
 
Soups
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from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Chicken Curry Soup, you'll need:
  • 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

Method

  • 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.
Nutritional Facts (Per Serving)
Calories 153, Calories from Fat 15%, Total Fat 3g, Saturated Fat 1g, Protein 11g, Carbohydrates 22g, Cholesterol 17mg, Sodium 64mg, Dietary Fiber 1g.
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
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