THE BEST KETO CHICKEN RECIPES KETOGENIC DIET SOUP

the best keto chicken recipes ketogenic diet soup

A homemade Cream of Chicken Soup is completely and utterly incomparable to the canned stuff. It’s silky and thick, with the subtle fragrance of thyme, and it tastes real.

Simple to make, this recipe is sure to become a favourite you’ll make over and over again!

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THE BEST KETO CHICKEN RECIPES KETOGENIC DIET SOUP

Play new episode of Headbangers kitchen today we are making what is probably my absolute favorite soup of all time. We're making a cream of chicken soup not creamy chicken soup butter cream of chicken soup like I told you guys before in India before the food scene opened up on Western Cuisine was called Continental Cuisine and one of the items that was a portion the menu was a cream of chicken soup right beside the tomato soup and the cream of mushroom soup and it's been a favorite ever since and we're not going to have any of that so we're going to make a delicious keto version.

Was it like some Indian invention of a supposed Western dish let me know in the comments below and energy let's go and make that cream of chicken soup Jamaica super going to start by cutting up a chicken and you want to cut it up into small very small little tiny pieces of slivers you don't want huge chunks of chicken in the soup and also if you can use the leg in the tiny because I find that to be much juicier unfortunately all I've got is two chicken breasts so I'm going to have to use that anyway once that's done it's time to season the chicken

I'm going to season it with some salt or very heavy hand of paper cuz I like a lot of pepper in My Soup some dried oregano and some cayenne pepper for a little bit of heat and give their all a good mix and set it aside not make a soup and go to use the walk because when you can see things better than this and we're going to start with three whole tablespoons of butter who you guys remember we need a fat on keto and I'm also going to add some olive oil to prevent the but then I'm going to add in the white part of a spring onion I'm also going to add in some chopped celery and don't worry that salary is how the salary looks in India so don't panic that's how Indian celery looks

I know it looks a little small and skinny but yeah anyway let that cook for a little bit give it a mix every now and then and once the onions are starting to soften we adding a chicken and once again mix mix mix mix you want to break that chicken up you don't want the pieces to stick together now I'm going to adding some minced garlic cuz you know what garlic is good all right give it all up good mix and keep cooking this now I'm going to throw in the green part of the spring onion give it all that good mix as always Alex starts to just doing a little bit Brown

we had in our chicken stock you can use fresh stock homemade stalk you can use a stock Cube you can use whatever you like no problem I'm also going to adding a little more water because I want the soup to be enough for 4 people then just bring the soup up to a gentle simmer tasted for seasoning if it tastes good to you then we're going to turn off the heat and I'm going to adding cream now use double cream if you live in the UK use heavy cream if you live in the USA in India you can use iMovie cream or if you have extra money buy some important high-fat cream and use that and of course I wanted to make sure I get every little bit of cream out of this box so I was struggling for a little bit and I'm going to finish it off with the celery leaves I don't have many of you you sell it nice but I don't like wasting stuff and I wanted something fresh for the soup since I didn't have any parsley or coriander this was a great great idea I think anyone's that's done soup is ready cream of chicken soup is good to go thank you taste alright folks time to taste the cream of chicken soup Korea outstanding outstanding the chicken has got a lovely paperie screen he's Rich buttery and delicious and you get that lovely crunch of the salary as well this is awesome

I will go see if you get leg and timing please use a chicken breast has a tendency to dry out very very very quickly it's not bad at all I've managed to not overcook it but you know what I can tell the difference I will stick to like in time it if if I can find it in any way I hope you guys go and let me know what you think anyway I will see you on the next episode of Headbangers kitchen chairs and keep cooking if you like the music that you hear in the background on the show I request you want to subscribe to My Music Channel where I upload my music my songs

My Everything otherwise we're just for the food subscribe and you can listen to a song of mine over here to see if you like the music just a little bit more thanks for watching horns up and welcome to a brand new episode of Headbangers kitchen the heavy metal cooking show that's keto all the way anyway for today's recipe we've got a beautiful broccoli and cheese soup who yeah I know it's winter wear a lot of you are and in my case it's at 20 degrees Celsius winter but the soup is so heartwarming and so rich and delicious that it will even warm up the night King's cold dead heart anyway enough jibber-jabber

let's go and make that broccoli and cheese soup soda make a broccoli and cheese soup going to start by cutting up the broccoli now you don't want to throw away any of the broccoli but we're going to start by cutting the florets off the broccoli stalk just make sure you cut it as close to the head of the floor you want to leave as much of the stocks out of this for now once you're done dropping up all the florets set them aside and clean up the broccoli stalks remove some of the leaves cut off the Very extreme end of the stock and then just roughly chop the rest of it the idea is that we waste none of the broccoli use every single thing that we can you can even leave on some of those little

leaves that are there is absolutely fine in the soup once you're done with that we're just going to take the broccoli florets and chop them up into smaller pieces cuz I'm not going to. Because I want to get a price of broccoli in every bite of my soup so that's why I'm just going to chop it up nice and Fry now on to making the soup and I'm going to make it in my Dutch oven because I said what the heck I own one so I might as well use it anyway I'm going to heat up with tablespoon of olive oil and do that I'm going to add a tablespoon of butter butter makes everything better so you can use Bacon fat or any other kind of fact that you like it'll just add to the flavor of the soup once that meant I didn't run roughly chopped onion as well as the broccoli stalks which I dropped off earlier and then you just want to try that and let it cook you want to cook it till it starts to get some color the whole idea is to develop flavor you don't have caramelized onions and that broccoli Stock Building the flavor into that now once that's been cooking for a while and you're starting to see some color we're going to add in a few clothes of garlic and you just want to fly that feel

the garlic starts to get some color on it now we're going to season this with some salt some black pepper and paprika and some cayenne pepper and give the ideas you want everything to infuse you know when you cook Indian food you almost like try out the powdered spices into the oil and it just gives the whole dish extra flavor so that's exactly the technique we're using you I'm also going to throw in some fresh thyme leaves and since I have some fresh basil line around as well I decided to add that the basil was just give it a nice like almost minty freshness of course you can completely skip this to Fresh house if you don't have them you can alternatively use dried herb you can even use some fresh

Rosemary depending on what kind of flavor you like now this is all been cooking for a bit and everything starting to get nice and caramelized you can see the bottom of the pan getting brown with that fund to now we're going to deglaze it with some vegetable stock you can also use chicken stock you can also just use water no problem with any of them make sure you get all that turned off the bottom of the vessel you cooking in and then just let it cook for a good 5 minutes once that is done Wagers going to transfer it into our blender now

what am I to do is transfer most of the vegetables and leave the stock of sight so once I've transferred most of the vegetables I'm going to be another saucepan and then slowly add in the rest of the stock the idea is I will get a much smoother and creamy soup that once that's done we're going to use the same Dutch oven and heat up a whole tablespoon of butter and then we're going to throw in a broccoli florets now you just want to spread those across the pan and don't touch them for good two to three minutes we want that broccoli to start to get some color on it you want to let it go and let it charge almost you know it has a nice roasted flavor almost

to give it an even more Rich taste but make sure you're giving it some nice color in fact I'm going to rummage around and pick out a few florets for garnishing later just because I have to cuz I'm a Fool to you and I need to make everything look Ricky anyway once a broccoli is cooked it's got some color you can see tonight's robust green I'm going to put a sip on the dish and I'm going to pull out that beauty all the soup that we've landed and the reason I'm running it through the same as because I want the cleanest most decadent soup of course you like it chunky media and all that you can skip this step and just bought it in as it is I prefer to take it to the next level once that's done give it all a good mix check your super seasoning if you need some salt pepper excetera excetera just added in a little bit of water just to thin it out and then I'm going to add in a hundred and fifty mils of heavy cream and also bought a hundred grams of cheddar cheese you can use whatever cheddar cheese you like is completely up to you and then just give their all look good mix and let it cook to the cheese has melted and it's all one delicious creamy mixture so at this point

if you want smaller pieces of broccoli you can actually use your emotion blender and sort of blend it with the soup to get it more creamy but I prefer that picture in my soup I want to bite into a nice chunky piece of broccoli and cheese soup in a bowl garnish it with a little bit of extra cheddar cheese on top and a soup is ready time to taste all right guy so it's time to taste of broccoli cheese soup and look who is back on the show it is my dad how do people you know the best part about being the father of her son who cooks is that you get to be part of the best part of the show that statistic and I need you