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20 minute dinner recipes

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Chicken Curry Soup

http://www.eatingwell.com/recipes/chicken_curry_soup.html

From EatingWell: 

Curry powder, fresh ginger and garlic infuse this chicken soup with lots of flavor.

6 servings, 1 1/3 cups each | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Heat oil in a Dutch oven or soup pot over low heat. Add onion, garlic and ginger; stirring occasionally to prevent browning, cook until the onion is soft and translucent, 5 to 7 minutes. Add curry powder and rice; cook for 5 minutes longer.
  2. Add chicken, broth and water. Bring to a boil, then lower heat to medium. Simmer, stirring frequently, just until the chicken is no longer pink in the center, about 30 minutes. Transfer the chicken to a plate to cool.
  3. Puree soup in batches in a food processor until smooth, adding water as needed for a creamy texture. Return soup to cleaned pot and heat again to a simmer.
  4. Shred the chicken into small strips and add to the soup along with tomato; cook 3 minutes more. Season with salt and pepper. Just before serving, stir in lemon juice. Ladle into bowls and garnish with cilantro or chives.

Nutrition

Per serving : 197 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 37 mg Cholesterol; 21 g Carbohydrates; 17 g Protein; 2 g Fiber; 176 mg Sodium; 271 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 1/2 lean meat