Luckily, I was able to finish this warm-you-to-the-bone soup recipe before the cold winter finally set in. There are few things that I enjoy more than a big bowl of soup. Like I said in a previous post, the trick is to find the foods that are good choices on the ketogenic plan and rework old recipes using those new guidelines.
I was having lunch with a friend at Panera Bread and I had to really study the menu to figure out what would work for me now. Before it would have been a no brainer, I would get the Pick 2 with a Chicken Fontega sandwich and a cup of Chicken and Wild Rice Soup. Oh and don’t forget that white baguette on the side to dip in the soup! If I knew then what I know now… Ah,well. But it got me thinking….chicken and rice soup….
I remembered watching a video hosted by my doctor, Dr. Sarah Hallberg on her blog, FitterU titled “Nuts & Seeds on a #lchf Diet.” In that video, she discussed using hemp seeds as a rice type dish with sautéed mushrooms. It struck me that maybe I could take the same concept and use the hemp seeds in my soup, replacing the wild rice.
Well folks, I am here to tell you that it worked! It worked so well that I decided to bring it to a Christmas party with my extended family. Everyone that, unknowingly, tried my #lchf soup told me that they liked it. They didn’t suspect that there was anything different about it. It had good flavor and the right consistency thanks to the hemp seeds. They are a really great product and very good for you!
- 1 1/2 cup hemp seeds
- 1 rotisserie chicken
- 1 cup onions, chopped
- 3/4 cup celery, chopped
- 1/4 cup carrots, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 8 cups chicken stock
- 2 tbsp poultry seasoning
- 2 tsp xantham gum
- 1 1/2 cups heavy cream
- 1 tbsp chicken base
- 2 tbsp. olive oil
- salt & pepper, to taste
- In a large soup pot, add the olive oil, onion, celery, carrots, garlic, seasoning, and bay leaves. Simmer the vegetables over medium heat until they begin to soften. Next add the chicken broth, chicken base, and poultry seasoning to the pot. Let this cook for 15-20 minutes to allow the vegetables to continue cooking and the flavors to meld.
- Vigorously whisk the xantham gum into the soup mixture. Once it is well incorporated, add the shredded chicken and hemp seeds to the soup. Allow the soup to thicken.
- Finally, add the cream to the soup. Continue to cook on low for 15-20 minutes to allow the flavors to blend. Taste and add salt and pepper as needed.
Calories 399 Fat 34 Protein 13 Carbs 10