Curry Chicken Soup

Name: Curry Chicken Soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 237 milliliters chopped peeled apple; 3 teaspoons canola oil, divided; 118 milliliters chopped carrot; 118 milliliters chopped celery; 794 grams cans each) reduced-sodium chicken broth; 2 teaspoons curry powder; 2 Tbsps all-purpose flour; 2 Tbsps minced fresh parsley; 118 milliliters chopped green pepper; 1 teaspoon ground ginger; 177 milliliters chopped onion; 0 teaspoons crushed red pepper flakes; 0 teaspoons salt; 227 grams boneless skinless chicken breast, cut into 1/2-inch cubes; 59 milliliters tomato paste

Curry Chicken Soup takes around 35 minutes from beginning to end. Watching your figure? This dairy free recipe has 532 calories, 64g of protein, and 21g of fat per serving. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. It works well as a pretty expensive main course for Autumn. Head to the store and pick up chicken breast, flour, ground ginger, and a few other things to make it today.

Instructions

In a large saucepan coated with cooking spray, cook chicken in 1 teaspoon oil for 4-5 minutes or until no longer pink.

Ingredients you will need

Cooking Spray

Whole Chicken

Cooking Oil

Equipment you will use

Sauce Pan

Remove chicken and set aside.

Ingredients you will need

Whole Chicken

In the same saucepan, saute the onion, carrot, celery and green pepper in remaining oil for 4 minutes.

Ingredients you will need

Green Pepper

Carrot

Celery

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add apple; cook 2 minutes longer.

Ingredients you will need

Apple

Combine flour and salt.

Ingredients you will need

All Purpose Flour

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.

Ingredients you will need

Tomato Paste

Vegetable

Broth

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.

Ingredients you will need

Vegetable

Whole Chicken

Ginger

Pepper

Equipment you will use

Sauce Pan

Sprinkle with parsley.

Ingredients you will need

Parsley

Equipment

Sauce Pan

Ingredients

Servings:

237milliliters

chopped peeled apple 3teaspoons

canola oil, divided 118milliliters

chopped carrot 118milliliters

chopped celery 794grams

cans each) reduced-sodium chicken broth 2teaspoons

curry powder 2Tbsps

all-purpose flour 2Tbsps

minced fresh parsley 118milliliters

chopped green pepper 1teaspoon

ground ginger 177milliliters

chopped onion 0teaspoons

crushed red pepper flakes 0teaspoons

salt 227grams

boneless skinless chicken breast, cut into 1/2-inch cubes 59milliliters

tomato paste

Recommended wine: Riesling, Gruener Veltliner, Sparkling Rose

Indian on the menu? Try pairing with Riesling, Gruener Veltliner, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try NV Amber Falls Winery Sarah's Choice Riesling. Reviewers quite like it with a 5 out of 5 star rating and a price of about 16 dollars per bottle.

NV Amber Falls Winery Sarah's Choice Riesling

This semi-sweet aromatic Riesling has a distinct "honey" bouquet. Perfectly balanced, this wine has tasting notes of ripe fruit on the front and a lingering light finish.