This post was sponsored by Fissler. All opinions are my own.
The longer you eat a low-carb diet, the more creative you need to get in the kitchen to avoid boredom.
My new Souspreme Multi Pot arrived at the perfect time to experiment with new recipes.
One of the foods I miss quite a bit on the keto diet is soup. My mission is to create a delicious low-carb cream of chicken soup.
Ever since the weather cooled down, cream of chicken rice soup has been on my mind.
I know some soups are naturally low in carbs, but I’m craving creamy and thick.
What is the Fissler Souspreme Multi Pot?
Let’s back up a bit so I can tell you about this exciting new kitchen gadget, the Fissler Souspreme Multi Pot.
As a person with limited kitchen real estate, I appreciate small appliances that do big things.
The Souspreme Multi Pot features 18 one-touch cooking programs, including sous vide, which I am excited to try.
Fissler is a family-owned company for six generations and known for creating premium cookware in Germany.
The company strives to offer smart kitchen solutions, working to develop new products and improve existing.
Just in time for the holidays, the Souspreme Multi Pot is here to make kitchen life easier.
- This handy device is a pressure cooker and so much more.
- You can slow cook, fast cook, saute, steam, and so much more.
- It cooks soups, meats, grains, beans, yogurt, dough, cake, and, yes, so much more.
- The 18/8 stainless steel inner pot is dishwasher-safe, which is so appreciated here.
- It has an easy push-button instant pressure release.
- It’s easy to program with adjustable cooking times.
- The cool-grip handles and convenient lid holder are helpful.
- Multiple safety locks prevent curious kitchen-dwellers from peaking.
- The 6-quart capacity is excellent for larger batches.
- See the user manual for yourself to learn more.
Pressure Cooking Awesomeness
Although I’m excited to try all of the features of the Souspreme Multi Pot, I went straight for pressure cooking.
Pressure cooking is one of my favorite ways to cook.
It’s fast, it’s easy, and it’s ideal for last-minute people like myself.
I can’t tell you how many times I look at the clock, and it’s already close to dinnertime, and I haven’t even thawed anything out.
Pressure cooking saves me more often than I’d like to admit.
Using the pressure cooking feature is also great while experimenting.
I didn’t know how this creation was going to turn out, so I was glad I didn’t have to wait eight hours to find out.
In fact, my first batch was a bust. But, at least I knew that in under an hour. I had enough time to plan a backup dinner.
How to Make Low-Carb Cream of Chicken and “Rice” Soup
Disclaimer: I am an annoyingly picky eater and make everything plain. If you like more flavor, feel free to add onions and other seasonings.
- Place 7 or more chicken drumsticks into the Souspreme Multi Pot. You can use chicken thighs, as well. I recommend sticking to dark meat.
- Add a carton of bone broth, which is 4 cups into the Souspreme Multi Pot. You may also use chicken broth.
- Drop in the minced garlic at this point, as well. Season generously with salt and pepper.
- Close the Souspreme Multi Pot and press the meat/stew setting and lower the timer to 10 minutes.
- Once the timer goes off, allow the pressure to release on its own.
- While you wait, chop up the carrots and celery into chunks.
- Once the chicken is done, take it out of the Souspreme Multi Pot with tongs and place it on a cutting board to cool. Leave the broth in the pot.
- Remove the chicken from the bones and place it back into the Souspreme Multi Pot.
- Add carrots, celery, and a whole package of frozen cauliflower rice to the pot.
- Seal the lid closed and hit the soup/broth setting. Lower the timer to 1 minute.
- When the timer goes off, press the quick-release button.
- Remove the lid and stir in the heavy cream.
- Let cool before serving.
I love this soup and will make it again for sure. It’s the texture and flavor I was craving.
Mike thought it was good but needs more flavor. That’s usually how it goes with us since I have such bland taste.
The package of cauliflower rice adds good texture without a ton of cauliflower flavor. At least neither of us found that flavor overwhelming.
To me, the dominating flavors were the chicken and carrots.
Carrots have a ton of flavor when you’ve been on the keto diet for a while!
- 7 chicken legs
- 4 cups bone broth, 1 carton
- 2 garlic cloves, minced
- 1.5 tsp salt
- 1 tsp pepper
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 3/4 cup cauliflower rice, 1 frozen bag
- 1 cup heavy cream
- Add chicken legs, broth, minced garlic, salt, and pepper into Souspreme Multi Pot.
- Hit the meat/stew setting and lower the timer to 10 minutes.
- Allow the pressure to release naturally.
- Meanwhile, chop carrots and celery into chunks.
- Place the chicken legs onto a cutting board and let them cool a bit.
- Remove chicken from the bones and place the meat back into the pot.
- Add chopped carrots, celery, and cauliflower rice to the pot.
- Hit the soup/broth setting and lower the timer to 1 minute.
- Once the timer goes off, use the quick-release button.
- Remove the lid and stir in heavy cream.
- Let cool a bit before serving. Enjoy!
I checked the nutrition facts on a few different recipe calculators, and they are all similar. Of course, nutrition facts will vary should you add any ingredients.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 cup
Amount Per Serving: Calories: 552Total Fat: 31gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 322mgSodium: 940mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 2gProtein: 60g
What’s your favorite food to pressure cook?
Which feature are you most excited to try on the Souspreme Multi Pot?
Souspreme Multi Pot Giveaway
Open to US residents. Ends 11/23/19.a Rafflecopter giveaway