Curry Chicken Soup Recipe

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Curry Chicken Soup
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Ingredients:

Directions:

  1. 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.
  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: 4 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 168.18 Kcal (704 kJ)
Calories from fat 47.79 Kcal
% Daily Value*
Total Fat 5.31g 8%
Cholesterol 33.45mg 11%
Sodium 395.98mg 16%
Potassium 568.4mg 12%
Total Carbs 18.19g 6%
Sugars 7.8g 31%
Dietary Fiber 3.55g 14%
Protein 13.51g 27%
Vitamin C 26.7mg 45%
Vitamin A 0.2mg 5%
Iron 1.1mg 6%
Calcium 40.3mg 4%
Amount Per 100 g
Calories 79.64 Kcal (333 kJ)
Calories from fat 22.63 Kcal
% Daily Value*
Total Fat 2.51g 8%
Cholesterol 15.84mg 11%
Sodium 187.52mg 16%
Potassium 269.16mg 12%
Total Carbs 8.62g 6%
Sugars 3.7g 31%
Dietary Fiber 1.68g 14%
Protein 6.4g 27%
Vitamin C 12.7mg 45%
Vitamin A 0.1mg 5%
Iron 0.5mg 6%
Calcium 19.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.1
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

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