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Recipe Category: Soup
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Ingredients
- 2 quarts (1.9 L) chicken broth
- 2 cups (220 g) or more diced cooked chicken or diced boneless, skinless chicken breast
- 3 tablespoons (42 g) butter
- 1 clove garlic, crushed
- 1 medium onion, chopped
- 1 small carrot, shredded
- 2 ribs celery, diced
- 2 teaspoons to 1 1/2 heaping tablespoons curry powder
- 1 bay leaf
- 1/2 tart apple, chopped fine
- 1 to 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- zest of 1 fresh lemon, grated, or 1/2 to 1 teaspoon dehydrated lemon zest.
- 1 cup (240 ml) heavy cream
Method
- Put the broth and diced chicken in a large stockpot and set the stockpot over low heat
- Melt the butter in a heavy skillet and add the garlic, onion, carrot, celery, and curry powder
- Saute until the vegetables are limp and add them to the stockpot
- Add the bay leaf, apple, salt, pepper, thyme, and lemon to the pot and simmer for 30 minutes
- Just before serving, stir in the cream and remove the bay leaf
Makes 6 servings
- Each with 8 grams of carbohydrates and 2 grams of fiber, for a total of 6 grams of usable carbs and 18 grams of protein
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