Curried Chicken and Vegetable Soup

Name: Curried Chicken and Vegetable Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Indian, Asian
Ingredients: 2 teaspoons canola oil; 1 leek; 3 cloves garlic; 1 Tbsp curry powder; 48 oz low sodium chicken broth; 2 large red potatoes, scrubbed and diced; 2 carrots; 2 cups cauliflower florets, cut small; 0.75 pound skinless boneless chicken thighs, cut into 1/2 inch chunks; 1 tsp garam masala; ½ tsp salt; ⅕ cup plain fat-free greek yogurt

6 steps

Prep:20minCook:40min

Updated at: Thu, 17 Aug 2023 02:52:34 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories221.8 kcal (11%)

Total Fat5.8 g (8%)

Carbs25.1 g (10%)

Sugars4 g (4%)

Protein19.7 g (39%)

Sodium362.2 mg (18%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 teaspoonscanola oil

1leek

3cloves garlic

1 Tbspcurry powder

48 ozlow sodium chicken broth

2red potatoes

large, scrubbed and diced

2carrots

2 cupscauliflower florets

cut small

0.75 poundskinless boneless chicken thighs

cut into 1/2 inch chunks

1 tspgaram masala

½ tspsalt

⅕ cupplain fat-free greek yogurt

Instructions

Step 1

Clean and dice potatoes. Clean and thinly slice the leek, white and light green portions only. Mince the garlic and cut the chicken into 1/2 inch cubes.

Step 2

Heat the oil in a large nonstick pot or Dutch oven over medium heat. Add the leek and garlic; cook, stirring occasionally, until golden, 7-10 minutes.

Step 3

Add the curry powder and cook, stirring constantly, until fragrant, about 1 minute

Step 4

stir in the broth, potatoes, carrots, and cauliflower; bring to a boil. Reduce heat and simmer for about 15 minutes or until veggies are tender.

Step 5

Stir in the chicken, cilantro, garam masala, and salt. Return to a boil, reduce heat, and simmer, covered, until the chicken is cooked through, about 10 minutes.

Step 6

Divide between bowls and top with a dollop of Greek yogurt.