{soups-salads-and-salad-dressings} CURRY CHICKEN SOUP [Diabetic Exchanges Provided]

 

I was so tired when I got home today from too long of a day, too many old memories of where I grew up, I was wiped.  Today would have been my dad’s 95^th birthday.  I took a red rose to his grave while I was over there.  Many old memories and way too many of the old guard is now gone.  L

I almost forgot to send the recipes.  My bad.  Sorry.

See you tomorrow.

Curry Chicken Soup

https://www.tasteofhome.com/recipes/curry-chicken-soup  

 “Despite the longer ingredient list, this yummy soup is quick and easy.” What a fantastic way to get veggies! —Jane Hacker, Milwaukee, Wisconsin

TOTAL TIME: Prep: 20 minutes.

Cook: 15 minutes.

YIELD: 2 servings

Ingredients

·                                 1/4 pound boneless skinless chicken breast, cut into 1/2-inch cubes

·                                 1-1/2 teaspoons 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 tablespoons all-purpose flour

·                                 1/8 teaspoon salt

·                                 1 cans (14-1/2 ounces each) reduced-sodium chicken broth

·                                 2 Tbsp. tomato paste

·                                 1 to 1/2 teaspoons curry powder

·                                 1/2 teaspoon ground ginger

·                                 1/8 to 1/4 teaspoon crushed red pepper flakes

·                                 1 tablespoons minced fresh parsley

Directions

·                                 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, sauté 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. 

Nutritional Facts: 1-1/2 cups: 183 calories, 5g fat (1g saturated fat), 31mg cholesterol, 752mg sodium, 19g carbohydrate (10g sugars, 4g fiber), 16g protein. 

Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch, 1/2 fat.

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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