Curry Cream Chicken Soup - low Carb
CATEGORIES
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.