Chicken Curry Soup

Recipe Ingredients

6 oz	170g	Boneless skinless chicken breast - cut 1/2" pieces
3 1/2 teaspoons	17ml	Curry powder - divided
1 teaspoon	5ml	Olive oil
3/4 cup	109g / 3.8oz	Chopped apple
1/2 cup	55g / 1.9oz	Sliced carrot
1/3 cup	36g / 1.3oz	Sliced celery
1/4 teaspoon	1.3ml	Ground cloves
2		Fat-free reduced-sodium chicken broth - (14 oz ea)
1/2 cup	118ml	Orange juice
4 oz	113g	Uncooked radiatore pasta

Recipe Instructions

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.

Add apple, carrot, celery, remaining 1/2 teaspoon curry powder and cloves to same pan; cook, stirring occasionally, 5 minutes. Add chicken broth and juice; bring to a boil over high heat.

Reduce heat to medium-low. Add pasta; cover. Cook, stirring occasionally, 8 to 10 minutes or until pasta is tender; add chicken.

Remove from heat. Ladle into soup tureen or individual bowls. Top each serving with a dollop of plain nonfat yogurt, if desired.

This recipe yields 4 (3/4-cup) servings.

Exchanges Per Serving: 1 Starch, 1 Meat, 1/2 Fruit.

Nutrition Facts: Calories 153; Calories from Fat 15%; Total Fat 3g; Saturated Fat 1g; Protein 11g; Carbohydrates 22g; Cholesterol 17mg; Sodium 64mg; Dietary Fiber 1g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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