Friday recipe: curry chicken soup and vegetables

September 21, 2012 —

Like many people, my friend Cecelia is working to reduce her consumption of carbohydrates while maintaining a tasty diet. She shared this recipe from naturopathic doctor Natasha Turner, author of the book, The Carb Sensitivity Program: Discover Which Carbs Will Curb Your Cravings, Control Your Appetite, and Banish Belly Fat (Rodale, 2012).

The phrase “banish belly fat” seems to pop up frequently in the ads I see on Google, which I’m trying to not take personally. But I will take this recipe any time – a delicious and nutritious dish that, as Cecelia says, “quickly satisfies the craving for something spicy without producing gallons of leftovers.”

Curry chicken soup and vegetables


  • 1 tablespoon coconut oil
  • 1 clove garlic, minced
  • 1 teaspoon peeled and grated fresh ginger root
  • 1 teaspoon chili powder
  • 2 tablespoons curry powder
  • 1 bay leaf
  • 2 cups low-sodium chicken broth
  • 2 boneless, skinless chicken breasts (approximately 4 to 5 ounces each), diced
  • Salt to taste
  • 2 tablespoons Fage Total 0% yogurt, plain

In a medium saucepan, heat coconut oil over high heat. Sauté garlic, ginger, chili powder, curry powder and bay leaf until fragrant. Add chicken broth and bring to a boil. Add chicken, reduce the heat to a simmer, and cook until chicken is cooked through, approximately 8 to 15 minutes. Remove from heat and season with salt. Just before serving (either hot or cold), top each bowl of soup with 1 tablespoon of yogurt.


  • 1 tablespoon extra-virgin olive oil
  • 2 cups chopped broccoli
  • 2 cups chopped cauliflower
  • 1 cup chopped red bell pepper
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1 tablespoon slivered almonds or pine nuts

In a nonstick skillet, heat olive oil over medium-high heat. Add vegetables and sauté until tender. Top with almonds and serve with the soup.

Nutritional info: calories, 357; protein, 32 g; fat, 16 g; carbohydrates, 19 g; fiber, 5 g.

Endlessly curious and easily entertained, Barb Dietrich Boose loves being a member of the friendly, fascinating DMU community and its creative communications team. The University's publications director and DMU Magazine editor, Barb is always on the hunt for story ideas, good books and new recipes to try out on her family, such as her surprisingly tasty pork-and-bean bars.


  • niru

    In the winter months add some habanero if you can tolerate the intense heat(hot pepper type),it really adds a new dimension to hot food