Cream of Chicken Soup [Dairy free, Gluten free, Grains free, Paleo, Sugar Free]
Just when I think I’m all “soupified”, I surprise myself, and those who induldged in this delightful bowlful, that will easily slay the best store-bought variety.
With a weather change today with “looks like rain” weather with a cooler than usual breeze blowing, and stumped for what to have for breakfast, chicken came to my rescue. Having following much of a vegan eating plan for personal reasons lately, this was a welcome bowl of nourishment in beginning my gradual return to all things meaty. Fridays are reserved for our fresh herbs and veggies shop, so while we have aplenty in our herb garden too, I ignored any want to add in fresh herbs, as many of us automatically gravitate to for added flavouring, except in the making of the chicken carcass stock which I made with a homemade bouquet garni of fresh parsley and thyme, garlic onion, dried bay leaf and whole black peppercorns.
The taste I created in very much Eastern / Indian influenced, warming “notes”with roasted coriander and cumin powders, a touch of home made harrisa spice for some North African flavour, fresh ginger, and fresh green chilli for some kick or zing, as I prefer most of my meals. This is a recipe that is typically adaptable to your individual taste, in the spices you prefer to add. Onions cooked in a combination of extra virgin olive oil and ghee, provides taste definition that is second to none!
The method is an easy one, after cooking the soup for about 20 minutes, I carefully scooped out the chicken breast meat pieces into a high speed blender, added the liquid in small quantities and blended until a thick chowder like resemblance. I then poured the soup back into the pot, and added a small quantity of coconut cream to round off the taste definition and temper down some of the pungency that may have resulted from the chilli inclusion. This produced a delightful cream of chicken soup, sufficient for four people, home made with naturally nutritious ingredients for a fabulous tasting and easy soup meal 🙂 It freezes well too, for meal planning and preparation purposes.
500g-600g chicken breast meat, cut into bit sized portions
1 tblsp extra virgin olive oil + 1 tblsp ghee OR salt free butter
1 large onion, rougly sliced
1 tblsp freshly ground garlic and ginger OR 2 tsp freshly ground garlic
1 tsp cumin seeds
1 green chilli, finely sliced (optional)
1½ tsp combination of coriander and cumin powder
½ tsp of Harrisa spice / paste or crushed dry red chilli (optional)
3 cups of chicken or vegetable stock
Himalayan or Sea Salt to taste
Freshly milled black pepper to taste
½ cup coconut cream or coconut milk (sugar free)
- In a medium to large thick based pot, on medium stove top heat, add in the ghee and olive oil, and as it reaches cooking point, add in the cumin seeds and allow it to sizzle for a minute or two.
- Add in the sliced onion, green chilli if using, garlic or garlic and ginger and braise until the onions are soft and slightly change hue.
- Add in the chicken portions and mix to combine all the ingedients.
- After 5 minutes, add in the powdered coriander and cumin and allow to cook for a further 5 minutes. You may season with salt and black pepper now.
- Then pour in the chicken stock, increase the stove heat and bring to a rapid boil for 10 minutes.
- Reduce the stove heat and carefully scoop out the chicken breast meat pieces, add this to a high speed blender, adding the liquid in small quantities and blend for 2-3 minutes until the chicken is blended with the liquid to a thick chowder like resemblance.
- Pour the soup back into the pot, on low stove top heat, and add in the coconut cream to round off the taste definition and temper down some of the pungency that may have resulted from the chilli inclusion.
- Serve hot, as desired.