|NO SOUP FOR YOU!|
If you are not a totally spicy person, then you could decrease some of the spicy ingredients and it would still be full of flavor...but I love spicy so bring it on.....and think about making a double batch to bring for lunch all week!
Let's get started shall we? This soup comes together QUICK...so my biggest piece of advice would be to cut up all your ingredients and measure out all you spices into a bowl, etc before you even start cooking..that will make everything much easier...
|Get all of your ingredients together|
I leave out the celery and double up on the green pepper...do whatever you like!
|Chop up all the veggies & the apple|
|Brown a piece of chopped up chicken (no need to cook all the way through-it will |
cook the rest of the way in the soup) and then take it out.
|pour in your bowl of chopped up goodness and let it sweat|
|Add your bowl of spices that you already pre-measured because you are so smart|
|let it cook out a little|
|add the chicken broth|
|and chutney & tomato paste|
|bring to a boil and then let it simmer..it will get nice and thick and delicious|
Recipe (from Cooking Light)
- 1 tablespoon vegetable oil, divided
- 1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1 cup chopped peeled Gala or Braeburn apple
- 3/4 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
- 1/3 cup mango chutney
- 1/4 cup tomato paste
- Chopped fresh parsley (optional)
Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken, and sauté 3 minutes. Remove from pan; set aside.
Heat 2 teaspoons oil in pan. Add apple and next 4 ingredients (apple through bell pepper); sauté 5 minutes, stirring frequently. Stir in the flour and next 4 ingredients (flour through salt); cook 1 minute. Stir in broth, chutney, and tomato paste; bring to a boil.
Reduce heat; simmer 8 minutes. Return chicken to pan; cook 2 minutes or until mixture is thoroughly heated. Sprinkle with parsley, if desired.