Thursday, March 6, 2014

Garden Veggie Chicken Curry Soup

In a large pot, add a couple tbsp olive oil,  a couple of pounds of frozen skinless, boneless chicken thigh strips, one medium chopped onion, and a couple of tbsp of garlic.  Simmer on medium heat, stirring occasionally, until onions start to get translucent.

Add one of these bad boys.

While bringing the broth and chicken to a boil, chop up a zucchini, 4-5 ribs of celery, and about a cup of carrots.  Once your broth is boiling, add these.

Plus, about a half-to-full cup of each of these.

After it's boiling again (the frozen veggies cool it down some), add a pound of asparagus, chopped into 1-inch pieces, and some sliced mushrooms.  About ^ that many.

If you got one, add one of these tubs of deliciousness.  If you don't, a bullion cube or two will work.

Then, dump about that much red curry powder into the mix.  Seriously, I never measure anything. 

Oh, yes, they get to play, too. 

First, about ^that much cream cheese.  A big, heaping spoonful.  Stir it in, smooshing it to help it dissolve.  Then, add the ENTIRE 16oz tub of sour cream.  You won't regret it.  Stir to mix.  It helps to cover the pot and let it boil rapidly, all while stirring every couple of minutes, until it's totally liquified and creamy.


This is really delicious with egg noodles, too.  As is, though, it is extremely low-carb...this makes four huge bowls at around 15 carbs each!  And it actually reheats well, too.

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