Ketogenic Chicken Soup

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Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 37.6

Total Fat: 0.7 g
Cholesterol: 13.8 mg
Sodium: 88.7 mg
Total Carbs: 3.3 g
Dietary Fiber: 0.8 g
Protein: 4.6 g

View full nutritional breakdown of Ketogenic Chicken Soup calories by ingredient

Introduction

Part of the Ketogenic Diet to reduce carbs and eat more fat to produce "ketones" and lose the body fat. Part of the Ketogenic Diet to reduce carbs and eat more fat to produce "ketones" and lose the body fat.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 10

Ingredients

1lb or less of leftover roasted chicken (or 6 wings)

8 cups water

2 tsp Garlic Powder (or crystals)

2 tsp Turmeric

1 tbsp chicken soup powder

1-2 tbsp fresh dill (snipped)

1 large carrot (grated)

1 large Zucchini or Summer Squash (grated)

1 large yellow onion (cut into 1/8 chunks

Tips

I usually use left over chicken from Shabbat. This consists mainly of the back, neck, wings and anything left over from legs and breasts (about .5 lb of chicken left over from a 2 lb roasted chicken). It was roasted in a back, so partly roasted and partly steamed in its own juices, so already very moist and tender. The meat will stay that way in the hot water of the soup.

Directions

Heat the water until boiling, add onion, soup powder, fresh dill and spices, then add the cold leftover chicken carcass (or wings) and cook until tender. Remove the chicken and let cool to the touch. Meanwhile grate the vegetables and place into the pot, then put back the chicken meat (now separated from bones, fat, gristle) and simmer for approx 10 minutes.

Serving Size: Makes 10 cups of soup