Low-Carb Cream of Chicken "Rice" Soup Recipe
A low-carb and keto-friendly version of cream of chicken rice soup made in the pressure cooker. This recipe ends up being 2.88 net carbs per 1-cup serving.
Servings: 8 cups
Calories: 552kcal
Ingredients
- 7 chicken drumsticks
- 4 cup bone broth 1 carton
- 2 cloves garlic minced
- 1.5 tsp salt
- 1 tsp pepper
- 1 cup carrot chopped
- 1 cup celery chopped
- ¾ cup cauliflower rice 1 frozen bag
- 1 cup heavy cream
Instructions
- Add chicken legs, broth, minced garlic, salt, and pepper into pressure cooker.7 chicken drumsticks, 4 cup bone broth, 2 cloves garlic, 1.5 tsp salt, 1 tsp pepper
- 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.1 cup carrot, 1 cup celery
- 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.¾ cup cauliflower rice
- 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.1 cup heavy cream
- Let cool a bit before serving. Enjoy!
Notes
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.
Nutrition
Serving: 1cup | Calories: 552kcal | Carbohydrates: 4g | Protein: 60g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Cholesterol: 322mg | Sodium: 940mg | Fiber: 1g | Sugar: 2g