8 oz raw chicken, white meat, small dice
2 tbsp curry
2 tbsp olive oil
1/2 cup white onions, small dice
1/4 cup celery, small dice
1/4 cup carrots, small dice
1/2 cup red peppers, small dice
2 medium potatoes, peeled and medium dice
1 quart hot chicken stock
1/2 cup peeled Granny Smith Apples, small
1 tbsp lemon juice
1/2 cup plain yogurt
10 fresh mint leaves, chiffonade
1 Lean Meat
Calories from Fat
Total Fat 5g
Saturated Fat 1.1g
Dietary Fiber 2g
- In a clean bowl, combine the
chicken and curry until fully coated. Refrigerate overnight.
- Add 1 tbsp olive oil to a preheated
medium pot. Add chicken and saute until cooked, about 8-10 minutes.
Remove chicken and set aside.
- Add 1 tbsp of olive oil to pan
again; add white onions, celery, carrots and red peppers; saute until
vegetables are cooked but not browned, stirring often. Add diced
potatoes and hot chicken stock; bring to a simmer. Cover and simmer
on low heat until potatoes are very tender. When potatoes are tender,
remove from heat and allow to cool.
- When potatoes have cooled enough to
safely handle, puree them in a food processor or blender.
- Place puree back on the stove and
bring to a slow simmer. Add cooked diced chicken and continue to
simmer until it reaches an internal temperature of 160 degrees.
- In a separate bowl, toss apples
with lemon juice and set aside until needed.
- Place soup into serving bowls.
Garnish with a fresh dollop of yogurt, diced apples, and mint leaves.