Thai-Style Curry Chicken Soup via Betty Crocker 300 Calorie Cookbook |
- 1 carton (32 ounces) chicken broth (we rustic types don't use broth from a carton. We use real chicken stock we made from real chicken carcasses)
- 3 tablespoons packed brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons curry powder
- 1 small (about 1/2 cup) red bell pepper, coarsely chopped
- 1 small jalapeno chile, seeded, finely chopped (leave the seeds in if you want extra heat. I went ahead and seeded mine because it was a much larger than the "small" the recipe calls for)
- 2 cups chopped cooked chicken.
- 2 tablespoons chopped, fresh cilantro (I used 2 teaspoons dried)
Directions
- In a large saucepan, stir all ingredients except chicken and cilantro. Heat to boiling over medium-high heat. Reduce heat to medium. Simmer uncovered 3-5 minutes or until pepper is crisp-tender.
- Stir in chicken. Cook 1-2 minutes or until chicken is hot. Stir in cilantro just before serving.
Good times! |
I love how soup can be low fat and still taste good. Thanks for sharing this recipe! looks amazing!
ReplyDeleteYou are quite welcome. I hope you enjoy it as much as we did!
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