Try this Keto cream of chicken soup recipe, or contribute your own.
Suggest a better descriptionPlace your pressure cooker over high heat (saute for instant pot).
Add the butter, onion, and celery and saute until the onion turns translucent.
Add the chicken, salt, pepper, and chicken stock and stir well.
Place the lid on the cooker, pressurize, and reduce the heat to low. Cook for 1 hour (25 minutes at high pressure for instant pot).
Turn off the heat and leave the pressure cooker to depressurize for 15 minutes before removing the lid.
Use a metal spoon to press the chicken against the sides of the pot to shred the meat.
Place the pot over low heat and add the cream.
Sprinkle the xanthan gum over the simmering soup and whisk for 5 minutes to ensure there are no lumps.
Remove from the heat and serve topped with the chives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (734g) | ||
Recipe Makes: 1 | ||
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Calories: 654 | ||
Calories from Fat: 622 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.1g | 92 % | |
Saturated Fat 43.7g | 219 % | |
Monounsaturated Fat 17.9g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 182.9mg | 56 % | |
Sodium 494.3mg | 17 % | |
Potassium 181mg | 5 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 8.5g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 654
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