Curry Chicken Soup for Two Recipe
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Servings: 2 servings.
1/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes 1-1/2 teaspoons canola oil, divided 1/3 cup chopped onion 1/4 cup chopped carrot 1/4 cup chopped celery 1/4 cup chopped green pepper 1/2 cup chopped peeled apple 1 tablespoon all-purpose flour 1/8 teaspoon salt 1 can (14-1/2 ounces) reduced-sodium chicken broth 2 tablespoons tomato paste 1 to 1-1/2 teaspoons curry powder 1/2 teaspoon ground ginger 1/8 to 1/4 teaspoon crushed red pepper flakes 1 tablespoon minced fresh parsley
