I first found this recipe in Dana Carpenders Fat Fast cook book. It was last year when I was looking for high fat recipes. I have tried only a few recipes in that book. Curried cream of chicken soup I make daily during the winter months. It’s so fast and easy. This soup really warms you up. Curried Cream Of Chicken Soup was an important tool in my weight loss. Curried cream of chicken soup is almost 90% fat. With the coconut oil in it getting into and staying in ketosis is easy.
Curried cream of chicken soup is easily modified. The recipe I give is slightly different from Dana’s. You can change it to what you have available. The way I make it is not 100% paleo. You can swap out the butter and heavy cream for more coconut oil and coconut milk if you want. I like the flavors they add though. I’ve added some grated grassfed cheese to the top before and it was amazing. Also garnishing with bacon works. Let’s make a bowl.
Ingredients
- 2tbsp coconut oil
- 1 tbsp Grassfed butter
- 1 cup of Chicken stock
- 1/3 cup heavy cream
- 2 tbsp curry powder
- 1 tbsp of garlic powder
- Salt & Pepper to taste
I love recipes with few ingredients. With only 6 ingredients Curried Cream Of Chicken Soup is a winner. Not shown is salt and pepper to taste. Dana uses chicken bullion granules as well. If I have them I sometimes use homemade chicken bullion cubes. I omit the granules because I can’t find any store-bought ones without bad ingredients. This dish really pops with some salt so I add about two pinches.
Making the Curried Cream Of Chicken Soup
Add the coconut oil, butter, curry and garlic to a pot on medium low heat. We want the oil and butter to melt and combine with the spices. Let it cook about a minute to marry the flavors. Next add the chicken stock. I like to mix the pot a another minute before adding the heavy cream. The heavy cream turns the Curried Cream Of Chicken Soup a rich golden color. Let this simmer about five minutes while stirring. Taste it to decide how much salt and pepper to use. The curry has a saltines of its own. For some it might be enough. Without the chicken granules I think it needs a little extra salt.
Taste
You can feel this soaking into you. The Curried Cream Of Chicken Soup has such a bold flavor. It also has a strong smell. It will fill up a room. I love the smell of curry. Some of the people at work last year didn’t. This soup is very nourishing. It fills you up and keeps you going all day. In the cold months I crave this soup. The curry gives it a spicy kick You can add some chili powder if you want more. You have to give this soup a try.
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Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.