LOW Carb: Curry Cream Chicken Soup

Curry Cream Chicken Soup

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

 

Preparation:

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...

Wait till you see the next soup...OMG delish...


T.

Admitting my ignorance here...
What exactly is a shallot?  I'm thinking it's in the onion family, but I haven't found anything by that name at my local grocery store.  (Admittedly, I live in a little hick town and I'm probably not the only one here that's never used a shallot.)

Maybe I'm even looking totally in the wrong place.  Can you describe it to me, or is it called by any other name?

Thanks,
Vickie

I found shallots at my local Walmart
I think it's a cross between and onion and a garlic.
The ones I have found are near the onions and garlic, but are in a small bag on the end cap
They are larger than a garlic bulb, shaped like a garlic clove, but it has a purplish pink papery skin like a red onion.  
They are wonderful.  My husband has used them in many dishes, but he also likes to cook them by themselves. 

You are correct - a shallots are in the onion family. However they tend to be a little sweeter and milder. Yet they are formed in cloves often like garlic. They are delicious though. They look like little onions and when you peel them, they look like red onions.

This sounds scrumptious!  It would definitely warm you up on those chilly days.

Thomas, thank you for this wonderful recipe.  I think I will make this for my Mom...she loves curry.

do you know how much this makes?  Just curious.
Thank you Thomas!  How we love your recipes! 
Always,
Amber