Tristan and I are currently on the road (Kansas!), and I knew I needed to prepare food-wise for our 9 state road trip. One of my ideas was pre-made soup which would be easy to reheat in motel room microwaves or over a campfire. If you're traveling by car, freeze it solid, keep it on ice, and you're good to go!
In the early days of the diet, Tristan insisted that soup on its own could never be filling enough, but soup is the perfect keto meal, so he never stood a chance resisting. He's definitely changed his mind about soup now!
Ingredients:
35 g chicken (thigh)
30 g broccoli (raw)
10 g green onion
30 g european butter
50 g cream (40%)
50 g cheddar
Start out by boiling skin-on, bone-in chicken thighs in a large stock pot until fully cooked. The leftover water will be used in the soup.
In an adequately sized soup pot, add the broccoli, green onion, butter, cream, and enough of the chicken stock you created to steam the broccoli. With the lid on, bring the liquid to a simmer and cook until the broccoli is tender.
While the broccoli cooks, remove the chicken meat from the bone to get 35 g. It should fall easily off the bone.
Once the broccoli has cooked, add the chicken. Using a blender, submersible or otherwise, blend everything until smooth.
Add grated cheddar last, melting into the soup. Note that I used dubliner irish cheddar which has 0 carbs.
Salt to taste.
Serving size will vary based on the amount of liquid you choose to add to thin out your soup. The chicken stock will also vary based on the ratio of chicken meat to water you use, but it will contain a small amount of protein and fat which is consequently impossible to factor into the nutritional values.
fat: 65.4 g, protein: 24.2 g, carbs: 3 g
ratio: 2.4:1
This soup is really delicious freshly made. The texture isn't quite as smooth after being frozen, but still tastes just as good. After canning, well that's a whole new post ...
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