Keto Cream of Chicken Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 519.0
- Total Fat: 44.0 g
- Cholesterol: 191.3 mg
- Sodium: 729.2 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 0.7 g
- Protein: 23.8 g
View full nutritional breakdown of Keto Cream of Chicken Soup calories by ingredient
Introduction
This chicken soup is a great source of electrolytes, fats and minerals while remaining low-carb. Cook it large batches and refriderate or freeze to eat during the week. This chicken soup is a great source of electrolytes, fats and minerals while remaining low-carb. Cook it large batches and refriderate or freeze to eat during the week.Number of Servings: 5
Ingredients
-
16 oz Tyson boneless, skinless chicken breast
6 tbsp Butter, salted
1 small Onions, raw
100 gram(s) Celery, Fresh (2 sticks)
.5 tsp Salt
.5 tsp Pepper, white
3 cup Chicken stock, home-prepared
1.5 cup, fluid (yields 2 cups whip Heavy Whipping Cream
.5 tsp Xantham Gum (by INSPIREDBYCHJ)
Directions
1. Place your pressure cooker over high heat.
2. Add the butter, onion and celery and saute until the onion turns translucent.
3.Add the chicken, salt, pepper and chicken stock and stir well.
4. Place the lid on the cooker, pressurize and reduce the heat to low. Cook for 1 hour.
5. Turn off the heat and leave the pressure cooker to depressurize for 15 minutes before removing the lid.
6. Use a metal spoon to press the chicken against the sides of the pot to shred the meat.
7. Place the pot over low heat and add the cream.
8. Sprinkle the Xantham gum over the simmering soup and whisk for 5 minutes to ensure there are no lumps.
9. Remove from the heat and serve topped with the chives.
Serving Size: 10.5 oz.
Number of Servings: 5
Recipe submitted by SparkPeople user OZARKANGEL1.
2. Add the butter, onion and celery and saute until the onion turns translucent.
3.Add the chicken, salt, pepper and chicken stock and stir well.
4. Place the lid on the cooker, pressurize and reduce the heat to low. Cook for 1 hour.
5. Turn off the heat and leave the pressure cooker to depressurize for 15 minutes before removing the lid.
6. Use a metal spoon to press the chicken against the sides of the pot to shred the meat.
7. Place the pot over low heat and add the cream.
8. Sprinkle the Xantham gum over the simmering soup and whisk for 5 minutes to ensure there are no lumps.
9. Remove from the heat and serve topped with the chives.
Serving Size: 10.5 oz.
Number of Servings: 5
Recipe submitted by SparkPeople user OZARKANGEL1.