Homemade chicken soup on Induction?

[Addi'sMommy]

I know that there's an Atkins Homemade Chicken Soup recipe but I was wondering if I could use the one I maKe?

I use 2 celery stalks, 2 carrots, and one small onion. I throw in 2 large breasts, lots of water and about 4 chicken boullion packets. I would say lots of salt, garlic powder, and onion powder. Can I do this? I know boullion is allowed but this much? And If I can have this, how much? One bowl?


I really like to keep track of what I eat and not sure if this is allowed and if so how to track.

THANKS THANKS!!!

[Georgiana]

Carrots are not allowed in induction.

If do the soup without them, you can use NutritionData (link below) to customize the recipe and see how much you can have.

Nutrition facts, calories in food, labels, nutritional information and analysis – NutritionData.com

[momtomany1]

I have used turnips in chicken soups and they were good. Carrots are high glycemic, best skip for now. Seriously consider throwing in some mashed garlic cloves for the antioxidants, great flavor too!

[not2late]

Don't use the bouillon---it's just salt and salt and salt with alittle artificial chicken flavor.

The more flavorful parts of the chicken are the legs, thighs and wings. Chicken breast is very bland. So use the thighs, legs and wings for your broth. If you can chop these pieces into 1-2 inches pieces, it will extract more flavor. Roasting them before making the broth will enrich the flavor too.

Also onion powder and garlic powder have carbs. Their made from dehydrating the onion or garlic then grinding them. So they are more carby per tablespoon than a fresh onion or garlic clove. To extract more flavor from the fresh onion and celery, slice them into thin pieces.

[Addi'sMommy]

Wow!! Great advice. I never thought of roasting the chicken first. Let's pretend I'm a newbie in the kitchen (lol) and ask how long would I roast the chicken first before I put in pot for soup?? Like 350 for an hour? Should I season it first?

And does this mean I can't use any salt, garlic powder, or onion powder in soup? I'd like to try the garlic clove. How many would you recommend?

And I thought we could have boillon? I guess no?

[not2late]

Originally Posted by Addi'sMommy

Wow!! Great advice. I never thought of roasting the chicken first. Let's pretend I'm a newbie in the kitchen (lol) and ask how long would I roast the chicken first before I put in pot for soup?? Like 350 for an hour? Should I season it first?

And does this mean I can't use any salt, garlic powder, or onion powder in soup? I'd like to try the garlic clove. How many would you recommend?

And I thought we could have boillon? I guess no?

If you want to roast chicken parts, just do what you wrote. You could season them with a little salt or pepper, if you want. Then put them in a pot, add enough water to cover, bring to a boil and simmer. Don't waste the roasting pan juices either or the browned bits stuck to the bottom of the roasting pan. Add some water and put the pan on the burner. Using a spoon, stir the water, while scraping the browned bits up. Add that to your broth makings too.

Another way to make chicken broth is to poach a whole chicken. Put the whole, raw chicken into a pot (stuff a sliced onion into the inside first). Then cover with water. Bring to a boil, then reduce to a simmer. I simmer the chicken gently for about an hour. Remove from the heat and allow it to sit covered until cool. You get 2 meals out of this: a poached chicken for things like chicken salad, etc. and broth to make chicken soup or to use for other things. If you own a crockpot/slow cooker, you can just slow cook the whole chicken with some water and get the same thing.

What I do is save the bones and backs (which usually has meat on it) from roasted chickens (I buy a rotissiere chicken from the market once every couple of weeks). I put them in a bag in the freezer. When I have about 2 or 3 I toss the bones in a pot, add enough water to cover them, add a chopped onion. Then I bring it to a boil, and simmer.

During Thanksgiving and Christmas, I ask for the turkey bones (I go to a big family potluck thing for Thanksgiving and Christmas, and some of my relatives don't carve very frugally, so there's plenty left on the backbone, neck area etc.) I take the bones home, and make turkey stock from them.

I also save the bones from things like pork shoulder roasts, 7 bone pot roasts and any sinewy, stringy part, etc. and make beef or pork stock from them.

Shrimp shells----save them. To make stock from them, put the shells in a dry pot. Then heat and toast the shells---you'll be able to smell a pleasant shrimpy aroma. Then add water to cover and bring to a boil. You can use shrimp stock for seafood soups, low carb chowders, or even when you make shrimp scampi, substitute the shrimp stock for the white wine most recipes call for.

[Addi'sMommy]

Thank you so much for all of that great info!! I can't wait to impress my mother in law! lol

But just in case I can't get any flavor in the chicken, is using a goya chicken bouillon packet out of the question as a last resort? On the atkins webpage it says we can have it but doesn't say how many carbs it counts as. Per bowl?

[Dimple_Flirt]

I never thought of using turnips in soup but I guess it would be a good alternative to potatoes and carrots. We have been making our stock with out onions because my daughter has acid reflux pretty bad and we found out that onions can be a trigger.Normally we use celery tops ,fresh garlic, basil,salt and pepper some times paprika.

[not2late]

Read the ingredients to the bouillon. Often times there are PLENTY of illegal items on it. So read it thoroughly.