13/01/2025
KetoFitGal's Chicken Velvet Soup inspired by Walt Disney World The Cake Bake Shop by Gwendolyn Rogers The original recipe that inspired Gwendolyn was from the L.S. Ayre's Tea Rom in Indiana.
Hubby and I went there for lunch on New Year's Day and I found that their Chicken Velvet Soup was very close to Keto, so I thought I would give it try and Keto it up!
The one thing that this doesn't show is how much I ended up using the Vitamix to blitz it into a more creamy (velvety) soup. I still added freshly shredded Chicken Thighs that I had cooking in the crock pot all day. Recipe below:
KetoFitGal’s chicken velvet soup - adapted from L.S. Ayer’s Tea Room recipe
* 2 packages of Chicken Thighs, boneless/skinless
* 1 cup Heavy Whipping Cream
* 32 oz Chicken Stock (check ingredients for no sugar, additives, etc)
* 2 Sticks (8oz) of whole fat Butter (I used Kerrygold's Garlic version)
* Celery Seeds (I could have used actual Celery which I believe the original recipe calls for, however, less carbs if I use the Celery Seeds)
* Salt (We use Redmond's Pink)
Put the chicken thighs in the crockpot and cover them with the stock until they are fully cooked and you can take them out and shred them. Keep stock.
Place about 1/3 of the Shredded Chicken aside while the remaining Chicken is to go into a Vitamix or food processor. Blitz it until it's crumbles and add about half of the stock and remaining ingredients. Blitz until fully incorprated. (This may require diving up the stock and chicken depending on your food processor size).
The Butter should melt easily with the heat from the Chicken while in the food processor.
Since you are not going to use all of the stock from the crockpot, you can place this in a container to refrigerate to use as a stock or soup another day.
Take the soup from the food processor and place it in the pot. To make the soup more "velvety" you'll want to use an immersion blender BEFORE adding in your set aside Chicken.
Once you've made it smooth and creamy, add in the Shredded Chicken you had set aside.
**Notes** Processing the large amount of Chicken with the liquids should make it very creamy, but if you feel it needs to be thicker (since we're not using flour like the original recipe), you can try one of the options below. You'll just need a tablespoon or two.
* Oat Fiber Flour
* Chicken or Beef Flour (Carnivore Crisps sells these)
* Almond Flour
I do not suggest using Xanthan Gum as it will change the consistency to more gooey.