Only three meats? What's the reason for that?

Beef can be healthy for plenty of Ppl in moderation. I eat it plenty because of my anemia.

Hi - Here's a Chicken Curry Soup recipe:

Notes: I use homemade no-salt chicken broth. Any old salt free or low sodium broth will do. Progresso makes a nice salt-feee chicken stock. Sweet potato is optional. I measure my spices in a separate little bowl and add them in all at once.

The flour is a thickener. mix with a little of the broth to make a paste and use it as much or as little to reach desired consistency.

Makes 8 servings

2 lb(s), Chicken, thigh or breast meat - doesn't matter
8 cup homemade salt-free Chicken Stock
1 TBSP olive oil
3 medium, Carrots, raw
1 medium Peppers, sweet, red, raw
3 cloves garlic
2 tbsp(s), Wheat flour, whole-grain
2 tbsp, Spices, curry powder
1 tbsp(s), Lawry Salt Free Seasoning
0.25 tsp, Salt, table
0.50 tsp(s), Spices, pepper, black
0.25 tsp(s), Coriander (cilantro) leaves, raw
0.25 tbsp, ground, Spices, cardamom
2 tsp(s), Spices, garlic powder
1 cup, cubes, Sweet potato, raw, unprepared
8 Oz, Onion Red or yellow Sliced

In a large pot or dutch oven:
1. Sauté pepper, onion, carrot and garlic (and sweet potato if using) 8 minutes or so until tender. Remove from pot.
2. Sauté chicken (cut into bite sized pieces) until browned, about 10 minutes
3. Stir in spices and cook for about 3-4 minutes
4. Stir in vegetables.
5. Add in stock, bring to a boil, and boil for about 10 minutes
6. Turn down to simmer and use the flour past to thicken to desired consistency.
7. Simmer for about 30 minutes to let flavors meld.

Serve with fat-free sour cream.

The stats: Servings: 8
Amount Per Serving — Calories 269; Total Fat 11 g; Saturated Fat 3 g; Monounsaturated Fat 4 g; Polyunsaturated Fat 2 g; Trans Fat 0 g
Cholesterol 151 mg; Sodium 863 mg; Potassium 532 mg; Total Carbohydrate 12 g; Dietary Fiber 3 g; Sugars 4 g; Protein 30 g; Vitamin A 134 DV%; Vitamin C 36%; Calcium 6%; Iron 13 %

check the chicken recipes topic - lots of ideas there!