First off, I put chicken breast tenders on to boil. I know, I know, not the tastiest way to prepare chicken, but it is healthy, and there will be plenty of flavor added on later. While that was boiling, I got busy chopping my other ingredients.
I put about 1/4 cup of chicken broth in a pot, then added each of the following as I chopped them:
Granny Smith Apple
I added 1/4 tbsp curry powder at this time as well.
Once the chicken was fully cooked, I chopped it up, and added it in the curried mixture. I also added 1/2 cup jasmine rice (I precooked it slightly, having learned my lesson with the stuffed pepper soup).
In order to give the soup a nice creamy texture, I added cream of chicken soup, as well as more chicken broth.
Some more curry, a little salt, and a lot of black pepper, and we are almost done. One last secret ingredient.
This is coconut manna. It is high in fiber, and has good fats in it, plus it adds a bit of creamy richness. I used just a little, 1/2 tbsp. That was all it needed.
I let this cook until bubbly, the reduced to simmer for 45-60 minutes. I cannot wait to have it for dinner.
1 lb chicken breast tenders, boiled
1 c celery
half a medium yellow onion
1 medium granny smith apple
1 medium green d'anjou pear
2 cups cubed peeled eggplant
2.5 cups fat free chicken broth, divided
1/2 tbsp curry powder
1/2 cup jasmine rice
2 cans 98% fat free cream of chicken soup
salt, pepper to taste
1/2 tbsp coconut manna
For those curious here is some nutrition info. These are approximations using an online nutritional calculator.
Serving size: 1.25 cups
Fiber: 7 g
WWPlus points: 6
Let me know if any of you try this, and what you think. Should I change any of it?