CURRY CHICKEN SOUP

Curry Chicken Soup image

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

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 15

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

Steps:

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 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 : Calories 183 calories, Fat 5g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 752mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 4g fiber), Protein 16g protein. Diabetic Exchanges