Curry Cream Chicken Soup - low Carb
2 boneless, skinless chicken breasts
3 tablespoons extra virgin olive oil
1/4 teaspoon mustard seeds
1/4 teaspoon ground cumin
2 teaspoon curry powder
1/4 cup heavy cream
4 cloves garlic, minced
1 sweet shallot, minced
1 cup chicken bouillon
4 large, ripe tomatoes, roughly chopped
4 packets Splenda
2 tablespoon fresh chopped flat leaf parsley
2 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped chives
fresh chives for garnish
fresh ground pepper
Heat 2 tablespoons of olive oil in a soup pot or large stew pot.
Add the minced onion and garlic and saute for 2-3 minutes.
Add the fresh herbs and continue cooking for one more minute.
Add the tomatoes (these should be roughly chopped into 1 inch pieces) and splenda and simmer, stirring frequently, for approximately 15-20 minutes until cooked through and soft.
Prepare the chicken while the tomatoes are simmering.
Cut the chicken in 1/2" pieces.
Heat 1 tablespoon of the olive oil in a no stick frying pan. Add the chicken and saute over medium heat until browned on all sides. Remove chicken from the pan and set aside.
Add the mustard seed, cumin and curry to the pan.
Add the heavy cream and stir to blend.
Add back the chicken with any juices, and stir for a minute to coat. Turn off heat and set aside.
Take approximately 3/4 of the tomato mixture and put in a food processor and blend until smooth.
Return the tomato mixture to the soup pot and add the chicken bouillon stirring to blend. You now have a mostly creamy tomato base, with a few chunky pieces to add texture.
Add the chicken with the curry sauce to the soup, stirring to blend the sauce with the soup.
Season with fresh ground pepper and simmer for 15 minutes to allow the flavors to blend.
Serve with a couple of fresh chives floating on the soup, and a sprinkle of fresh ground pepper.