Barb Boose Publications Director, Marketing and Communications September 21, 2012Friday recipe: curry chicken soup and vegetables 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 vegetablesSoup:1 tablespoon coconut oil1 clove garlic, minced1 teaspoon peeled and grated fresh ginger root1 teaspoon chili powder2 tablespoons curry powder1 bay leaf2 cups low-sodium chicken broth2 boneless, skinless chicken breasts (approximately 4 to 5 ounces each), dicedSalt to taste2 tablespoons Fage Total 0% yogurt, plainIn 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.Vegetables:1 tablespoon extra-virgin olive oil2 cups chopped broccoli2 cups chopped cauliflower1 cup chopped red bell pepper1 clove garlic, mincedSalt and pepper to taste1 tablespoon slivered almonds or pine nutsIn 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. One response to “Friday recipe: curry chicken soup and vegetables” 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 foodLog in to Reply Leave a Reply Cancel replyYou must be logged in to post a comment.