Save money and eat healthier by making a copycat version of the Olive Garden creamy…
Do you love food mashups? I do. I recently heard about a new restaurant that opened up in my neighbourhood that serves Bannock Pizza. Bannock Pizza!! If I weren’t eating gluten free I would drive there right this instant and try it out. So genius yet so simple at the same time. It’s one of those things, that when you learn about it, you go “obviously.. why hasn’t someone thought of this before?”
Like this Butter Chicken Soup. I’m surprised it had never occurred to me before to put these two things together! But am I ever glad I did.
I can now eat two of my favourite things at the same time: soup and butter chicken. I think my life is complete.
Why It’s A Smart Choice
Butter chicken is typically made with whipping cream. While extremely delicious, the cream adds a significant amount of calories. Subbing the cream for evaporated milk and diluting the whole thing into a soup format, this recipe retains all the flavour of butter chicken but ends up being much lighter!
This recipe is the perfect thing to make when you have leftover rice… or chicken… but especially if you have both leftover rice AND chicken!
If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram! I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.
Butter Chicken Soup
- 2 tbsp canola or coconut oil
- 2 medium-large onions sliced
- 1 carrot grated
- 2 stalks celery chopped
- 8 cloves garlic minced
- 2 tbsp garam masala
- 2 tsp paprika
- ½ tsp cinnamon
- 1 tsp salt
- 2 798 ml cans diced tomatoes
- 4 cups chicken broth or 1 litre water and 1 heaping tbsp bouillon paste
- 2 340 ml cans evaporated milk
- 2 cups cooked rice I prefer and recommend brown rice
- 2 cups cooked chicken any cut, even rotisserie chicken would work
- 1 tbsp lemon juice
- cilantro to garnish (optional)
- In a large soup pot, heat the oil over low.
- Add the onions and cook, stirring occasionally, until golden brown (see photo). This will take about half an hour.
- Add in the carrot, celery, garlic, garam masala, paprika, cinnamon, and salt. Cook for 2 minutes.
- Add the diced tomatoes and chicken broth. Turn heat up to medium.
- Once soup is simmering, add the evaporated milk and blend until smooth (using either an immersion blender or by transferring to a stand blender).
- Stir in the cooked rice, cooked chicken, and lemon juice.
- Alternatively, the broth can be made and frozen. Defrost and add to leftover rice and chicken!
Calories: 338, Fat: 12.5g, Carbs: 36.5g, Fibre: 3.5g, Sugar: 16.5g, Protein: 22.5g
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