The bottomless chicken soup pot (recipe)
| The bottomless chicken soup pot (recipe) | |
|---|---|
| Name | The bottomless chicken soup pot |
| Ingredients | Chicken • Chicken parts • Water • Carrots • Onions • Celery • Chicken bouillon cubes • Salt |
| Cooktime (in hours) | 2.5 |
| Totaltime (in hours) | 2.5 |
| Keto friendliness | Keto friendly |
| Calories | 300.6 |
| Fat | 20.2 |
| Protein | 25.2 |
| Carbohydrate | 3.1 |
| Fiber | 0.7 |
| Net carbohydrates | 2.4 |
| Sugar | 1.6 |
| Saturated fat | 5.8 |
| Cholesterol (mg) | 99.4 |
| Sodium | 624.9 |
| Yield | 12 cups |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
The bottomless chicken soup pot (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
The bottomless chicken soup pot (recipe) details
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- Once you've made the basic chicken soup below, you divide the broth & meat, then add different ingredients to get endless combinations.
- Make the basic chicken soup & freeze in portioned containers; then add the ingredients for individual recipes below to make a quick, tasty soup on a busy night. Bring all ingredients just to boil in large pot. Skim off foam & discard.
- Reduce heat & simmer, uncovered, 2 1/2 hours or until chicken is very tender.
- Strain liquid, cool & refrigerate so the fat can be removed easily.
- Let the meat cool until it can be handled.
- Remove meat from bones.
- Discard bones.
- Skim fat from broth; freeze up to 6 mos. & use to make soups below: (Note: makes about 12 cup broth & 4 cup meat) For every 4 servings, heat 6 cups chicken broth.
- Stir in ingredients from recipe. Cook, stirring, until done. Add 2 cup shredded cooked chicken & heat through:
- North Boston: 2 (15 oz. cans drained & rinsed white beans, 1 (8 oz. can stewed tomatoes, 1 (10 oz. pkg. frozen chopped spinach, 1 teaspoons Italian seasoning. Serve with grated Parmesan cheese.
- South Miami: 2 (15 oz. cans drained & rinsed black beans, 1/2 cup long grain white rice, 3 cup cubed winter squash, 1 1/2 teaspoons ground cumin, 1/2 teaspoons dried thyme. Serve with lemon wedges.
- New Orleans: 1 (9 oz. pkg. frozen cut okra, 1 (15 oz. can stewed tomatoes, 1 (17 oz. can whole kernel corn, 1/2 cup long grain white rice, 1 teaspoons dried thyme. Top with crumbled crisp bacon.
- Santa Fe: 4 cup diced zucchini, 1 1/2 cup shredded carrot, 2 (15 oz. cans drained & rinsed chick peas, 2 teaspoons chili powder, 1/2 teaspoons ground cumin. Serve sprinkled with crushed taco chips.
- San Francisco: 3 cup fine egg noodles, 2 cup frozen green peas, 2 tablespoons soy sauce, 1/2 teaspoons ground ginger. Just before serving, whisk in 1 beaten egg. Sprinkle with sliced scallions.
- Milwaukee: 4 cup cubed raw potatoes, 4 cup shredded cabbage, 1/2 cup diced smoked sausage, 1/2 teaspoons caraway seeds. Serve sprinkled with chopped celery leaves & a little vinegar.
Food tags
< 4 Hours"
The bottomless chicken soup pot (recipe) details
Time:
Prep Time in Hours and Mins:2H30M
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Contributors: Prab R. Tumpati, MD
