CREAMY CHICKEN SOUP || INSTANT POT LOW CARB KETO RECIPE

[Music] hey you welcome back to my channel today we're going to do a chicken thigh soup recipe like most of my recipes i just pulled this out of my butt one day we were at my parents house when i made this and it turned out really well i mentioned it and a bunch of people asked for the recipe so i'm gonna make it again uh it's fairly simple and i'm doing it in an instant pot but of course you could just do this on a pot on the stove but i do love using my instant pot so we're going to first turn on the instant pot and we're going to use the saute setting saute first we're gonna put some butter you can use uh salted butter unsalted butter it's just whatever your preference is lately i've been using unsalted because i was thinking i don't know what salt goes in salted butter and i love redmond so why wouldn't i just get unsalted and then add my own salt so that's what i've been doing lately we're gonna put about uh two tablespoons of butter into the bottom of the instant pot and let that melt down that's not going to take very long but i do this because i want to cook my onions and my garlic first you can leave out the onion you can leave out the garlic if you want to make this 100 carnivore go for it i'm adding just a little veg and a few seasoning things like the onion and the garlic but for the most part this is meat and fat based these are the chicken thighs i'm going to be using they are from sprouts i always get skin on bone in if i can i don't think these have bone but that's okay i do prefer the bone are these boneless i don't think they are boneless i prefer the ones that still have the bone in them absolutely right you okay absolutely the ones with the skin on it that just adds to the flavor and the fat content all that good stuff i love that but if you want boneless skinless i mean that's up to you these uh this is four pounds of chicken thighs and i paid three dollars and ninety two cents for these from sprouts no antibiotics no hormones no steroids hatched and raised in the us of a so those are the chicken size i'm using all right this butter is almost melted so i'm gonna go ahead and throw in my onions and garlic so i'm using about a cup of onion and four cloves of garlic use more onion use less onion more garlic less garlic that's totally personal preference type stuff i love garlic and i love onion so i like to use it and a lot of my soups and stews all right now we're just gonna let those cook down a little bit before we add the rest of our ingredients all right so while those are cooking i'm going to show you the bone broth i'm using normally i use kettle and fire chicken bone broth but today i'm going to use beef bone broth which i got from a local butcher shop you can watch that whole shop with me video and all the stuff that i got from them on a separate video i'm using this because i don't want it to go bad and it's so like that's quality bone broth it should look like that now kettle and fire does not look like that but it's still fairly good it's not as good as this but it's fairly good and of course you can make your own bone broth that looks just like this in an instant pot that's a recipe i'll be doing soon so if you're not subscribed hit that subscribe button all right so these are cooked down really well i'm going to add 16 ounces of cream cheese or you know two blocks and that's gonna help give this a creamy base because i really love creamy chicken soup okay but if you're sensitive to dairy you can leave this out and just make a broth soup that's not creamy all right now i'm gonna let that melt down a little bit but i'm also gonna add some heavy cream this is the heavy cream i'll be using it is from jd farms in kentucky they carry it at my local sprouts my local sprouts carries a lot of local stuff or localish stuff i really love this heavy cream because it's non-homogenized it comes with a fat cap it is just so good it's low temperature pasteurized it's the best cream i've ever used in my life so we're gonna put about let me check it i always sniff things before i use them just in case we're gonna put about a cup of heavy cream in here normally i do not measure i thought that was about a cup left in there that's almost exactly a cup look at that wow i could not have planned that any better okay so i usually don't measure but for the sake of videos i try to but i will say because um there are there is so much fat in the chicken thighs and cream cheese and the butter i do recommend measuring out your butter because if you put too much butter in there then the creamy base of the soup doesn't turn out as well so that is fairly important to do two tablespoons to two sticks of cream cheese and if you only do one stick of cream cheese then i would only do one tablespoon of butter and that's a consistency thing so that's still up to you but that's what i recommend all right so i'm going to show you what this is looking like right now so you can see it's melting down really well coming to a creamy consistency it's going to take a few minutes for this to melt down and then when i come back we'll add the rest of our ingredients i want to mention you really do need to continue stirring while this melts down you don't want it to burn you may even want to turn off the heat at a certain point so it doesn't scorch so do continue stirring don't just walk off and leave it you need to continuously stir because once you scorch the bottom of this then the flavor is just going to be completely ruined everything is melted down the way that i want it now i'm going to add the bone broth i want to say i did turn off the saute setting once it started to bubble because that's that's too hot and we don't need that and it'll stay warm because it's in the instant pot so this is probably a pound of bone broth i generally would use um [Music] 16.9 ounces which is about a pound one box is what i would normally use which is almost exactly the same as what was left in here warm it back up stir it a little and we're gonna let it start to bubble again and once it starts to bubble again then we'll turn it back off and add the rest of our ingredients so this is what it's looking like right now really nice creamy texture looks delicious i could eat it just like this but i'm not going on okay starting to bubble up i'll show you you can see that and while it's doing that i'm going to add a teaspoon of redmond seasoning salt and some ground fresh pepper redmond salt i find is a little saltier than what your normal salt would be so you don't need as much i'm just going to sprinkle that in there stir it in it's getting nice and bubbly i'm going to add some fresh ground pepper some people don't like black pepper i like it leave it out if you don't want it again just like most of my recipes the seasonings it all comes down to personal preference and now we're going to add a few more ingredients you can leave these ingredients out if you wish we really love them in our soups and stews so this is i would say about a cup of cilantro fresh organic cilantro's best if it's out of your garden even better we grow cilantro on the spring obviously we don't have any right now but the organic tends to have way more flavor than just the stuff you get from walmart so if you can find organic at walmart awesome if not try to find it at a local market sprouts whole foods that kind of thing it really does make a difference and then i'm also going to add a bag of shredded red cabbage this is eight ounces and there are six carbs per cup so if you're trying to keep it low low low carb keep the cabbage out i find the cabbage doesn't really bother me that much so i'm gonna toss them in stir that around like i said i'm doing how many pounds this is four pounds of chicken thighs you can use chicken wings chicken legs whatever your preference is is fine i tend to like chicken thighs i think that they're more tasty they have more fat have a lot of collagen in all my cartilage and all that these do have the bones okay great so like i said i prefer bone in but you can get whatever you want all right and then i'm going to kind of push them around so they're covered up by the liquid so sides are in broth is ready cabbage and cilantro onions garlic salt pepper all that stuff is already in there i'm gonna wipe off the top because i made a little bit of a mess and then i'll put the top on i will link my instant pot in the description some of you guys have seen it before it's the pioneer woman and i really like it because it's pretty but um they make bigger ones than this i have yet to need a bigger one so i'm very happy with this one all right so we're going to put it to seal on top and then i'm just going to hit the soup setting and that's it i'm going to leave it it's a 30 minute cook and i'll let it slow release so that means all the steam will already be released pretty much there'll be a little bit left over but for the most part it'll release on its own and then we'll check back and we'll do a little taste test with dr berry and baby beckett all right so i will check back with you in about an hour so our soup is done pressure cooked for 30 minutes and it's been releasing for about 30 minutes now i'm going to undo the top i always put something over the top just in case there's some steam left it doesn't blow in my face there's not any all right oh yeah all right so i'm gonna bring the camera over here and tilt it down so you can see what it looks like what it looks like now that is the finished product you see all that cilantro the meat's falling off the bone ow you're stepping on my toe and you want to eat me [Music] okay now it's time for a taste test you want to eat you eat no yeah it's still a little hot i'm gonna put you a piece on the side so it can cool down you gonna try it kinberry a little later i need it for the vineyard i'm still fasting suck it up it's tired of waiting on me here you go like it he likes food in general okay now i'm gonna try pretty good i could have added some more salt but i wasn't sure how much salt was in that bone broth because i've never used it before i probably could have done two teaspoons instead of one teaspoon but that's okay because you can always add more salt you cannot take away salt once it's in there another bite duck that's right that is a duck i guess we'll have to wait for ken berry's reaction since he's refusing to eat right now tell him what you just said i had to give up and give in because it smells too good of course how hot is it how hot is what the soup is hot you might need some more [Music] becky that's good should i start ending every video okay bye okay bye she loves you love you mean it okay bye say baba can you say bye bye

Channel: Neisha Loves It

Views: 32,398

Rating: 4.9779005 out of 5

Keywords: keto soup, keto chicken soup, instant pot, instant pot chicken soup, creamy chicken soup, keto recipes, low carb chicken soup, low carb, keto instant pot recipe, easy chicken soup, keto diet, low carb recipes, keto soup recipes, low carb instant pot recipes, low carb soup, keto cooking, instant pot recipes, BONE BROTH, NEISHA LOVES IT, KEN BERRY, DR BERRY, KETOVORE, chicken thigh recipes, chicken thighs instant pot, chicken thigh recipes tasty, COOK WITH ME, NEISHA

Id: vKICd7Llxx4

Length: 15min 0sec (900 seconds)

Published: Sun Jan 24 2021