CURRY CREAM CHICKEN SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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.
  • I don't know how many carbs we're talking here..but it's can't be much...maybe 3 grams per huge serving...so no worries...guilt free as normal from me...

Notes

Another great recipe for a member of my OH family.

I hope he joins bakespace soon and posts his own recipes

Thank you for sharing this with us T

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