CURRY CHICKEN SOUP

 

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 fresh squeezed orange juice
4-oz rotini pasta (be sure to use whole grain or low carb 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 pan, 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 okay for most diabetics. I operate on at least 1/3 as many proteins as carbs. This is what I was taught when diagnosed 16 years ago. It works well for me as I have controlled diabetes with only an oral drug.
Diabetic Exchanges: 1/2 fruit, 1 meat, 1 starch

This is the file photo.