Curry-Cinnamon Chicken & Squash Soup
Source of Recipe
ruebette
Recipe Introduction
"From member ruebette: This was an experiment that yielded one champion of a soup! It matures well in the fridge, and also freezes well!"
List of Ingredients
* 8 oz chicken breasts, cut into bite-sizes
* 2 cups potatoes, medium dice
* 1 medium onion, diced
* 4-5 garlic cloves, small dice
* 1 med-large yellow squash, medium dice
* 1 large zucchini, medium dice
* 2 cups assorted variety mushrooms, bite-size chunks
* 32 oz low-sodium chicken broth
Spice Mixture:
* 1 tbsp curry powder
* 1 tsp pumpkin pie spice
* 1 tsp cinnamon
* 1/2 tsp onion powder
* 1 tsp fresh ground black pepper
* 1 pinch artificial sweetenerRecipe
In a large soup pot or dutch oven, saute the onions and garlic in 1/4 cup water and 2 tsp spice mixture until onions are clear. Add chicken broth and potatoes, bring to a boil and cook over high heat for 5-7 minutes, until potatoes start to get slightly tender. Add remaining ingredients and rest of spice mixture; return to boil. Reduce heat, cover, simmer over low-medium heat for approximately 30 minutes.
Compatible with Body Type:
Breakfast
Morning Snack
Lunch A-B-C-D-E
Afternoon Snack
Dinner A-B-C-D-E
Evening Snack
This Recipe Contains: Protein B, Carbohydrate A, Vegetable A
|
|
member logon
