Curry Chicken Soup for Two |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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âDespite the longer ingredient list, this yummy soup is quick and easy.â What a fantastic way to get veggies! âJane Hacker, Milwaukee, Wisconsin 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 king arthur unbleached 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 |
Directions:
1. 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.
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: 2 servings.
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