Low carb soups

nicsflyingcircus

Made two today (and one last week).

Last week: white chicken chili (lot of chicken, one can of great northern white beans, cream cheese, chopped green Chile's, lots of spices). Serve with shredded cheese and sour cream. Warm, hugely filling, less than 15 carbs per serving.

Today: Creamy chicken and mushroom and a beef stew. 11 carbs per serving, which counts the 1tbsp of cornstarch I used in each. It's what I happened to have as a thickener.

Not strict keto, but warm, filling deliciousness. Plus, the chicken and mushroom made 6 servings, the stew 5. That's lots of work lunches.

kpk54

They sound tasty! I no longer eat keto but this one is good too:
https://kaseytrenum.com/queso-soup-keto-friendly-low-carb/

nicsflyingcircus

kpk54 wrote: »

They sound tasty! I no longer eat keto but this one is good too:
https://kaseytrenum.com/queso-soup-keto-friendly-low-carb/

Mine aren't keto, for sure, with macros about 48g protein, 15g fat and 11g carbs, but they're low carb (and delicious and filling) and I work 12s, so its nice to just throw a frozen soup or two in my bag in the morning

juniorssister

Perfect for the season. Any suggestions on amounts, I'm thinking about the cream cheese, a whole brick? Half?

Alliwan

Broccoli and cheese soup is really good in the winter. Broccoli, chicken broth, cream cheese, cream, cheddar cheese, garlic and/or onion. Done, can do it in 15 minutes.

nicsflyingcircus

juniorssister wrote: »

Perfect for the season. Any suggestions on amounts, I'm thinking about the cream cheese, a whole brick? Half?

My white chicken chili is 3 lbs chicken breast, 1 can great northern beans, 1 small can chopped green chiles, 1 block cream cheese. 2 chicken stock cubes, 1tbsp cumin, 1 tsp oregano, 1-2 tsp ground red pepper or cayenne. Salt and pepper to taste.

Basically I poach the chicken breast with the two stock cubes in just enough water to cover. 25 minutes at a simmer, pull the chicken out and add all the other ingredients to the pot. Stir to combine thoroughly. Chop the chicken into bite sized pieces and add back to pot. Let simmer for another 30 minutes or so to thicken up.

I serve with shredded cheese and sour cream on top.

weatherking2019

bump-
I need Low carb meal plan

MistressPi

I've been making soups, too. I don't want to waste ANY meat, so sometimes they get thrown into soup. I sometimes add beans, stretching what might be 4 servings of beans into 6 servings, but it doesn't really reduce the carbs much because I always start my soups with either Cajun trinity or mirepoix. Still not too bad -- or not as bad as eating a croissant, anyway.

Recent soups: leftover ham, chicken stock, dehydrated vegetables & a can of Great Northern Beans. The soup before that was stock made from beef neck bones (which I got cheap at Winco). I shredded the meat and used it and the stock for a beef & lima bean soup. I'm also working at figuring out how to turn marinara sauce into soup. 'Cuz I have many bottles of marinara that I bought on sale. Think I'll be making a vegetable stock this afternoon - maybe. I keep making more and more food, and my fridge is full. Making stock would free up some space in the freezer, though, which is where I've been saving vegetable scraps.

weatherking2019

@MistressPi, https://www.wholesomeyum.com/keto-low-carb-vegetable-soup-recipe/
looks like you can sub marinara. Omit the tomato cans and seasonings replace by using the marinara sauce?

Found this n the same site: LOW CARB CLAM CHOWDER https://www.wholesomeyum.com/recipes/low-carb-clam-chowder-gluten-free/#pinit
Going to give it a try.

MistressPi

weatherking2019 wrote: »

@MistressPi, https://www.wholesomeyum.com/keto-low-carb-vegetable-soup-recipe/
looks like you can sub marinara. Omit the tomato cans and seasonings replace by using the marinara sauce?

Found this n the same site: LOW CARB CLAM CHOWDER https://www.wholesomeyum.com/recipes/low-carb-clam-chowder-gluten-free/#pinit
Going to give it a try.

Thanks @weatherking2019 I might just use that can of clams for this... I like clam dip, but I don't think I could finish it up before having to toss it. (small household here)

I think I would replace the canned tomatoes with about half the volume of marinara, because you cook tomatoes down to make marinara...

Now looking at this recipe,

https://realfoodwholelife.com/recipes/slow-cooker-tuscan-pumpkin-soup/

because I have lots of pumpkin, lots of marinara, lots of coconut milk, and I even have sage and rosemary growing in my yard. I'm going to include the 2 tsp of either honey or maple syrup, because it's such a tiny amount for 6 servings. The soup can cook overnight in my Crockpot, and I could have some of it as part of tomorrow's breakfast.

MistressPi

http://cavemanfood.blogspot.com/2009/10/pumpkin-sausage-soup.html

I've made pumpkin sausage soup before, without cream *or* coconut milk. I think I used some Emeril's seasoning in there, which has a smoky flavor to it, so adding in a bit of smoked paprika is a nice addition to the soup.

TheDevastator

I love New England clam chowder, Manhattan clam chowder can go to hell. My carnivore version would just be clams and cream, sounds good. maybe a little salt and pepper too.