Curry Chicken Soup For Two
Curry Chicken Soup For Two
This soup is great as an appetizer or snack. Because the recipe only serves two, you can add the ingredients in proportion to how many people you want to serve.
Servings
2
servings
Ingredients
- 1/4 pound boneless skinless chicken breasts, cut into 1/2 inch cubes
- 1 1/2 teaspoon 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 all-purpose flour
- 1/8 teaspoon salt
- 14 1/2 ounce reduced-sodium chicken broth
- 2 tablespoon tomato paste
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon minced fresh parsley
Directions
- In a large saucepan coated with cooking spray, cook chicken in 1/2 tsp oil for 4-5 minutes or until juices run clear. Remove chicken and set aside. 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. 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.