Recipe: Curry Chicken Soup

P2Soup.

On P2, there is no other better meal.

It’s filling.  It’s easy.  It’s delish.

And curry?  Let’s not forget about the delish factor of this spice.  However, I do have to concede that people either hate it or love it.  My ex-husband totally hated it and couldn’t stand the smell so I never used it in the house.  If I wanted curry anything, I had to go elsewhere.  ::giggle::

This makes an unruly amount of soup.  It can actually be split into two servings, so you can eat one half for lunch, and then the other half for a mid-afternoon snack.  HA!

Enjoy!

CurryChickenSoup500
Curry Chicken Cabbage Soup
1 serving

10 minutes prep
20 minutes start to finish

1 cup chicken stock (homemade or Swanson’s Chicken Stock)
1 cup water
1/2 tsp curry powder
dash of garlic powder, to taste
dash of onion powder, to taste
1 tbsp dehydrated minced onion
salt and pepper to taste
cayenne pepper to taste (if you like it spicy!)
3.5 oz cubed chicken breast, weighed raw
2 cups cabbage, coarsely chopped
cilantro for garnish

Heat chicken broth and water to simmer, throw in all spices and then add chicken. Let simmer until chicken is fully cooked, and liquid is reduced to half.
Add cabbage and let cook until desired tenderness. Serve hot.

Enjoy!

Entire Recipe:

210 Calories
3g Fat (15% calories from fat)
26g Protein
16g Carbohydrate; 5g Dietary Fiber
61mg Cholesterol; 634mg Sodium; 809mg Potassium

Per Serving:

210 Calories
3g Fat (15% calories from fat)
26g Protein
16g Carbohydrate; 5g Dietary Fiber
61mg Cholesterol; 634mg Sodium; 809mg Potassium

Serving Idea: This recipe freezes very well.

Note: I have used canned chicken in this recipe with great results.

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