3 1/2 tsp curry powder, divided
1 tsp canola oil
3/4 cup chopped apple
1/2 cup sliced carrot
1/3 cup sliced celery
1/4 tsp ground cloves
2 cans (14-oz each) chicken broth
1/2 cup fresh squeezed orange juice
4-oz rotini pasta (be sure to use whole grain or low carb pasta!)
Use 3 tablespoons of the curry powder to coat the chicken pieces.
Heat the canola oil in a large saucepan over medium heat. Add the chicken pieces and cook, stirring, 3 or 4 minutes until cooked through. Remove from the pan and set aside.
To the same pan, add the apple, carrot, celery, cloves and remaining curry powder; cook for 5 minutes, stirring often. Add the broth and orange juice; bring to a boil over high heat.
Add the pasta to the saucepan and reduce heat to medium-low. Cover pan and cook approximately 10 minutes or until the pasta is tender; return the chicken to the pan. Remove from the heat.
To serve, ladle soup into individual serving bowls.
Yield: 3 to 4 servings
Per serving this soup has a ratio of twice as many carbs as protein which is okay for most diabetics. I operate on at least 1/3 as many proteins as carbs. This is what I was taught when diagnosed 12 years ago. It works well for me as I have controlled diabetes with only an oral drug.
Diabetic Exchanges: 1/2 fruit, 1 meat, 1 starch
This is the file photo.
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