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

• 1 tablespoon canola oil
• 1 large onion, chopped
• 4-5 cloves garlic, crushed
• 3 slices fresh ginger, peeled and lightly crushed
• 3 tablespoons curry powder, preferably Madras
• 1/2 cup white rice
• 2 bone-in chicken breasts, (about 1 pound), skinned and trimmed
• 4 cups Homemade Chicken Broth, (recipe follows) or reduced-sodium chicken broth
• 3 cups water
• 1 vine-ripened tomato, seeded and chopped
• Salt & freshly ground pepper, to taste
• Lemon juice, to taste
• Finely chopped fresh cilantro, or chives for garnish

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