Good Morning! I know some of you saw the photos on my instagram (rptrainer425) of this delicious chicken soup. So here is the recipes for both my homemade soup, and a recipe I tried for Cheesy Garlic Biscuits to serve with the soup!
The Keto Chicken Soup is my recipe. I went to the grocery store for our meal prep shopping on Friday and thought… “What can we have in chicken soup that won’t knock us out of ketosis?” It has been rather dreary the last couple of days here… We are having rainy, snowy, cloudy days most of this week, so I was thinking comfort food. With this weather honestly, Panera Chicken Noodle with a huge hunk of baguette, is a weakness of mine. Haha. So to avoid ordering Panera on my way home from work, I opted to make some soup.
10 Cups of Low Sodium Chicken Broth
2lbs. of Boneless Skinless Chicken Breast (This is my preference, you could also use a different type of chicken meat, or even tofu if you wanted.)
3 Celery Sticks Chopped
1 Small Onion Chopped
1 Tbsp Olive Oil
1 Tbsp Butter
1 Tbsp Minced Garlic
1 Bunch of Kale Chopped (my bunch worked out to be about 2 cups of Kale)
Step One: Cook your damn chicken! – I did mine in a crock pot. I prefer the chicken to be sort of shredded like a pulled chicken. It’s easy and moist, and compliments the soup well. But you can bake your chicken or even boil it if you prefer. I clean up my chicken- removing any tough spots, fatty pieces, tendons, etc. and toss into the crock pot with a little oil and seasoning of my choice. I personally like BBQ rub or rotisserie seasoning because it gives it a nice flavor, but will be mild enough (because I am cooking it in the crock pot) that it won’t take away from all of the other flavors in my chicken soup.
Step Two: While my chicken is cooking, I set up a large pot on the stove with the butter and minced garlic. I turn it on medium heat and let the butter melt and the garlic get frangrant before I add the 10 cups of chicken broth.
Step three: Wash your veggies and chop ’em up! I cut up the kale, onion and celery and add to the chicken broth. (Note: I keep the largest onion skin pieces and toss them in the soup while it cooks. This adds flavor and color to the soup.
Step Four: Bring the soup to a boil then add seasoning of your choice and simmer. For seasoning I added a little garlic and onion powder, black pepper, a little oregano, and a bay leaf.
Step Five: I let the chicken soup simmer, until the pulled chicken is done. I drain the crock pot and shred my chicken (not too fine, but rather fairly large shreds).
Step Six: Slowly add the pulled chicken and stir into the soup. Let it simmer another 10-15 minutes.
Step Seven: Remove the onion skin and bay leaf from the soup. Package or serve and enjoy!
Makes 6 Servings: Macros: Roughly Per Serving: 212 Calories, 5.7g Carbs, 1.2g Fiber, (4.5g net carbs) 9.2g Fat, 27.4g Protein.
Cheesy Garlic Biscuits Recipe was served with these (shown in photo). This recipe is delicious and pair well with the soup! Here is the link…