1/2 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
3 1/2 tsp curry powder, divided
1 tsp canola oil
3/4 cup chopped apple
1/2 cup sliced carrot
1/3 cup sliced celery
1/4 tsp ground cloves
2 cans (14-oz each) chicken broth
1/2 cup orange juice
4-oz rotini pasta
Use 3 tablespoons of the curry powder to coat the chicken pieces.
Heat the canola oil in a large saucepan over medium heat. Add the chicken pieces and cook, stirring, 3 or 4 minutes until cooked through. Remove from the pan and set aside.
To the same skillet, add the apple, carrot, celery, cloves and remaining curry powder; cook for 5 minutes, stirring often. Add the broth and orange juice; bring to a boil over high heat.
Add the pasta to the saucepan and reduce heat to medium-low. Cover pan and cook approximately 10 minutes or until the pasta is tender; return the chicken to the pan. Remove from the heat.
To serve, ladle soup into individual serving bowls.
Yield: 3 to 4 servings
Per serving this soup has a ratio of twice as many carbs as protein which is fine for diabetics.
Diabetic Exchanges: 1/2 fruit, 1 meat, 1 starch
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.