KETO CHICKEN SOUP WITH CREAM
Steps:
- Place your pressure cooker over high heat.
- Add the butter, onion and celery and saute until the onion turns translucent.
- Add the chicken, salt, pepper and chicken stock and stir well.
- Place the lid on the cooker, pressurize and reduce the heat to low. Cook for 1 hour.
- Turn off the heat and leave the pressure cooker to depressurize for 15 minutes before removing the lid.
- Use a metal spoon to press the chicken against the sides of the pot to shred the meat.
- Place the pot over low heat and add the cream.
- Sprinkle the xanthan gum over the simmering soup and whisk for 5 minutes to ensure there are no lumps.
- Remove from the heat and serve topped with the chives.
Nutrition Facts : ServingSize 300 g, Calories 370 kcal, Carbohydrate 4 g, Protein 31 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 156 mg, Sodium 462 mg, Sugar 1 g
KETO CREAMY CHICKEN SOUP
This keto creamy chicken soup is a hearty bowl of comfort that will keep you warm all winter! Best of all, it only takes 30 minutes of cooking making it the perfect soup for any day of the week.
Provided by LowCarbingAsian
Categories Soup
Time 40m
Number Of Ingredients 13
Steps:
- Gather all the ingredients.
- Chop bacon into slices and chicken into 1/4 x 1/4 inch cubes.
- Chop onions, celery, mushrooms, green onions and set aside.
- Add sliced bacon into Instapot and saute for 2-3 minutes until the pot is well coated with the bacon oils. Note - you may need to spray cooking oil in the Instapot to avoid sticking.
- Add chopped brown onions into Instapot and cook for another 2-3 minutes until onions are fragrant and translucent.
- Add cubed chicken, chopped celery, mushrooms.
- Pour the chicken broth into the Instapot and add salt, black pepper, garlic powder and butter. Mix until all ingredients are well combined and place cover on Instapot. Pressure cook on high for 30 minutes. Note - if cooking on a stove top, cook for 50-70 minutes on medium low heat.
- Once done, quick release the pressure from the Instapot and remove the lid. Add heavy cream and Xanthan Gum into the Instapot and cook for 1-2 more minutes while stirring to allow the Xanthan Gum to dissolve. Transfer soup to serving bowl and sprinkle on chopped green onions.
Nutrition Facts : Calories 312 kcal, Carbohydrate 5 g, Protein 14 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 110 mg, Sodium 861 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
EASY, CREAMY KETO CHICKEN SOUP
This low-carb keto cream of chicken soup recipe will satisfy all your cravings for a hearty, cold-weather meal. Plus, it takes less than 30 minutes to make.
Provided by Corina Nielsen
Time 25m
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan set to medium heat.
- Add carrots, celery, onion, salt, and pepper. Saute for 5-6 minutes until vegetables are slightly softened.
- Stir in shredded chicken, then pour in the chicken stock or broth and cream.
- Cook for 12-15 minutes under low-medium heat.
- Sprinkle in xanthan gum while continually stirring. Simmer soup for an additional 5-6 minutes.
- Add more xanthan gum for a thicker consistency if you want. Serve and enjoy.
Nutrition Facts : ServingSize 1 cup, Calories 433, Fat 35g, Carbohydrate 8g, Fiber 2g, Protein 20g
LOW-CARB CHICKEN AND MUSHROOM SOUP
Delicious restaurant quality soup for those on the ketogenic/low carb diet.
Provided by KS Cowgirl
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 58m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in a Dutch oven over medium-high heat. Add chicken; saute until lightly browned, about 3 minutes. Add onion and garlic; saute until softened, about 5 minutes. Stir in mushrooms; saute until tender, 5 to 10 minutes. Pour in chicken stock and 2 tablespoons tarragon; reduce heat to low. Season with salt. Cover and simmer soup until flavors are combined, about 25 minutes.
- Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.
Nutrition Facts : Calories 530.8 calories, Carbohydrate 8.2 g, Cholesterol 179.2 mg, Fat 50.2 g, Fiber 1.4 g, Protein 15.3 g, SaturatedFat 29.5 g, Sodium 539.8 mg, Sugar 2.7 g
KETO CREAMY CHICKEN AND VEGETABLE BAKE
This creamy chicken and vegetable is low carb and high fat, everything you want in a keto dish! I have only made it once so far and it turned out delicious! If you have any tips or improvements, please let me know! This is a large recipe that you can easily get 8 to 10 servings from. I cook most of my keto meals this way, so we can then dish up all the leftovers into meal prep containers for lunches.
Provided by Kim Frost
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon butter over medium heat in a large pot. Add bacon, onion, and garlic; cook until onion is soft, about 5 minutes. Add chicken and cover the pot. Cook until chicken is no longer pink in the centers, stirring occasionally, about 10 minutes.
- Stir in broccoli, cauliflower, leek, mushrooms, chicken stock, and garlic and herb seasoning. Replace the lid and cook until vegetables are soft, about 10 minutes.
- Meanwhile, heat a saucepan over medium heat. Add remaining butter and heavy cream and heat through, 2 to 3 minutes. Add cream cheese and cook until melted, stirring often, 3 to 4 minutes. Remove sauce from heat. Stir in Parmesan cheese.
- Drain and discard excess liquid from chicken mixture, if necessary. Transfer mixture to a large baking dish. Pour sauce on top and add grated Cheddar cheese.
- Bake in the preheated oven until cheese is melted and browned to your liking, about 10 minutes.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 12.7 g, Cholesterol 103.7 mg, Fat 24.8 g, Fiber 3.7 g, Protein 24.5 g, SaturatedFat 13.7 g, Sodium 511 mg, Sugar 4.6 g
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