Cream of Chicken with Cabbage and Brussel Sprouts

#1

Ok Disclaimer, I don’t have a recipe for this… I cook from scratch but I can give a general guideline of how I made this if anyone really wants more depth :smiley:

Today I purchased:
Whole chicken legs
1 head of Cabbage
1 bag of Radishes
Celery
Carrots
Garlic
Shredded Cheese
Heavy Cream
And a few handfuls of Brussel Sprouts

Threw finely chopped Celery, Carrots, Garlic, Radishes, and Onion into a large stock pot with 4 whole chicken legs. Added some Parsley, pepper, salt, and cayenne pepper. Filled the pot with water about 3/4ths of the way.

Brought to a rolling boil then put on low to simmer for 2.5 hours.
After removing the chicken (falling apart and messy) and the veggies, I strained the veggies and mashed them to get as much juice out of them as possible, replacing the juice into the pot.

I then slowly added some Xanthum Gum while mixing (hard) this was the worst part. Adding it slowly until the soup had some thickness to it. Then I threw in some shredded cheddar cheese, Heavy Cream ( about 2 cups ) and blended and heated until thickening.

Chopped up half of the cabbage and all the brussel sprouts, added to the pot and let simmer for 30-40 minutes. Cleaned the chicken separating skin, connective tissue, and bones… and returning the meat to the pot.!

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Turned out great!

(Parker the crazy crone lady) #2

Sounds like a bit of time and effort, but nice to have soup now that the weather is turning cold (here).

#3

yeah it definitely took a while but I will basically eat this all week and it cost me about 10-15$ buying items on sale ( got all 4 chicken legs for less than $4.00)

(Full Metal KETO AF) #4

Try mixing the Xanthan gum with a tablespoon of oil. Let it sit about 10 minutes to swell and become suspended in the oil. Mix it again before pouring into your soup/gravy/sauce. You don’t have to whisk vigorously like when you try to add straight Xanthan gum to avoid lumps. :man_cook:t3:

The soup sounds good. :cowboy_hat_face:

('Jackie P') #5

Good tip! I bought some xantham gum in the beginning and only used it once! I’m going to give it a go.
For me the secret of a thick soup is more veg, less stock, like a watered down puree, but of course it will make the carb count a bit higher!