CURRY CHICKEN SOUP FOR TWO

Curry Chicken Soup for Two image

Don't be overwhelmed by the ingredient list-this soup is quick and easy to make. And it's a fantastic way to get your veggies. -Jane Hacker, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 728mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges