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Receta Chicken Curry Soup
by Global Cookbook

Chicken Curry Soup
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Ingredientes

  • 6 ounce boneless skinless chicken breast cut 1/2" pcs
  • 3 1/2 tsp curry pwdr divided
  • 1 tsp extra virgin olive oil
  • 3/4 c. minced apple
  • 1/2 c. sliced carrot
  • 1/3 c. sliced celery
  • 1/4 tsp grnd cloves
  • 2 can fat-free reduced-sodium chicken broth (14 ounce ea)
  • 1/2 c. orange juice
  • 4 ounce uncooked radiatore pasta

Direcciones

  1. Coat chicken with 3 tsp. curry pwdr. Heat oil in large saucepan over medium heat till warm. Add in chicken; cook and stir 3 min or possibly till no longer pink in center. Remove from pan; set aside.
  2. Add in apple, carrot, celery, remaining 1/2 tsp. curry pwdr and cloves to same pan; cook, stirring occasionally, 5 min. Add in chicken broth and juice; bring to a boil over high heat.
  3. Reduce heat to medium-low. Add in pasta; cover. Cook, stirring occasionally, 8 to 10 min or possibly till pasta is tender; add in chicken.
  4. Remove from heat. Ladle into soup tureen or possibly individual bowls. Top each serving with a dollop of plain nonfat yogurt, if you like.
  5. This recipe yields 4 (3/4-c.) servings.
  6. Comments: Curry pwdr is widely used in Indian cooking. It is a blend of 20 spices, herbs and seeds. Curry pwdr loses its pungency quickly and should be stored in an airtight container for no longer than 2 months.