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Chicken soup is a traditional comfort food when you're sick. But instead of using high carb flour noodles or dumplings, you can try some tasty low carb alternatives with all the flavor and very few of the carbs.
Make or buy some good chicken broth. For the tastiest results, I suggest you make your own broth by the simple expedient of putting a whole chicken in a big pot of water and simmering it over low to moderate heat for a few hours. Include all the giblets except the liver, which can make a broth bitter.
When the breast meat is just barely done through and still tender, pull the chicken and cut off the breast meat. Reserve the tender breast meat in the refrigerator. Then put the rest of the chicken back and continue simmering until the leg comes off easily when you pull on it. Again remove the chicken, pull most of the meat from the bones with a fork, put the bones back along with a handful of celery tops and a dash of your favorite herbs, and continue simmering over moderate to high heat until you have a well flavored broth. This may take some time, especially if you are aiming for a concentrated demiglace. Keep tasting until the flavor suits you.
Strain the broth and discard all the bones and celery. Chop the meat into bite-sized pieces. This is your basic chicken soup. If you want to degrease it, place it in an upright container in the refrigerator until the fat layer is solid and easy to remove with a spoon. Keep the chicken fat for cooking with; it's delicious.
Some excellent additions to your basic soup include: low carb shirataki noodles (Japanese yam noodles), ribbon-cut zucchini in the shape of noodles, roasted garlic and tomatoes, heavy cream, mock dumplings made from mashed cauliflower and egg and protein powder, or cubed turnips instead of potatoes. Really any low carb vegetables can be tasty additions. If you wish you may saute the vegetables in butter or reserved chicken fat and herbs, and add them to the simmering broth for just a few minutes before serving.
Do not attempt to cook turnips in the broth or the flavor may be too strong. Boil and drain the turnip pieces seperately, then add to the broth. Do not overcook the chicken - if you plan to cook any vegetables in the broth, add the meat back in after the vegetables are done.
For tasty "dumplings", make 1 cup of the basic fauxtato recipe here: http://www.atkinsdietbulletinboard.c...pic.php?t=5883 Stiffen it with the addition of 3-4 tablespoons of your favorite unflavored protein powder or low carb flour substitute, and 2 beaten eggs. You may also add some texture with crushed pork rinds, flax meal or dry textured vegetable protein. Drop the dumplings in the broth and simmer gently.
Learn more about shirataki or konnyaku noodles here: http://www.atkinsdietbulletinboard.c...pic.php?t=5890
Your carb and calorie counts for this recipe will vary widely depending on what vegetables you use, how completely you skim off the fat from the broth and whether you eat the skin or remove it.
Make or buy some good chicken broth. For the tastiest results, I suggest you make your own broth by the simple expedient of putting a whole chicken in a big pot of water and simmering it over low to moderate heat for a few hours. Include all the giblets except the liver, which can make a broth bitter.
When the breast meat is just barely done through and still tender, pull the chicken and cut off the breast meat. Reserve the tender breast meat in the refrigerator. Then put the rest of the chicken back and continue simmering until the leg comes off easily when you pull on it. Again remove the chicken, pull most of the meat from the bones with a fork, put the bones back along with a handful of celery tops and a dash of your favorite herbs, and continue simmering over moderate to high heat until you have a well flavored broth. This may take some time, especially if you are aiming for a concentrated demiglace. Keep tasting until the flavor suits you.
Strain the broth and discard all the bones and celery. Chop the meat into bite-sized pieces. This is your basic chicken soup. If you want to degrease it, place it in an upright container in the refrigerator until the fat layer is solid and easy to remove with a spoon. Keep the chicken fat for cooking with; it's delicious.
Some excellent additions to your basic soup include: low carb shirataki noodles (Japanese yam noodles), ribbon-cut zucchini in the shape of noodles, roasted garlic and tomatoes, heavy cream, mock dumplings made from mashed cauliflower and egg and protein powder, or cubed turnips instead of potatoes. Really any low carb vegetables can be tasty additions. If you wish you may saute the vegetables in butter or reserved chicken fat and herbs, and add them to the simmering broth for just a few minutes before serving.
Do not attempt to cook turnips in the broth or the flavor may be too strong. Boil and drain the turnip pieces seperately, then add to the broth. Do not overcook the chicken - if you plan to cook any vegetables in the broth, add the meat back in after the vegetables are done.
For tasty "dumplings", make 1 cup of the basic fauxtato recipe here: http://www.atkinsdietbulletinboard.c...pic.php?t=5883 Stiffen it with the addition of 3-4 tablespoons of your favorite unflavored protein powder or low carb flour substitute, and 2 beaten eggs. You may also add some texture with crushed pork rinds, flax meal or dry textured vegetable protein. Drop the dumplings in the broth and simmer gently.
Learn more about shirataki or konnyaku noodles here: http://www.atkinsdietbulletinboard.c...pic.php?t=5890
Your carb and calorie counts for this recipe will vary widely depending on what vegetables you use, how completely you skim off the fat from the broth and whether you eat the skin or remove it.
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