Curry Chicken Soup Recipe

Name: Curry Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Curry Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry Chicken Soup

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