Keto Instant Pot Rotisserie Chicken Soup

🥘 Ingredients Used for this keto recipe

Made with leftover rotisserie chicken carcass this keto soup is first made into a chicken stock and then simply adding a few vegetables to make the soup.

• Rotisserie Chicken Carcass: we all love grabbing a rotisserie chicken in a pinch from the grocery store. Save that carcass in a freezer bag until you are ready to make this recipe.
• Garlic: flavours from two cloves resting on top of the carcass while pressure cooking will help release it's sweet and nutty flavours into the chicken stock
• Carrots, Celery and Onion: to sweeten and deepen the flavours of the soup
• Bay Leaf: giving the soup a slightly minty flavour with hints of black pepper and christmas tree pine.

👨🏻‍🍳 Steps to make this low carb soup

How to make low carb chicken soup

STEP 1: Place the trivet into the instant pot and then place a leftover chicken carcass (fresh or frozen) onto the trivet with the celery leaves and 2 peeled cloves of garlic. Add 6 cups of water. Place the lid on and set to steaming. Pressure cook on high for 1 hour.

STEP 2: Do a quick release after the hour is up and once the pin drops remove the lid. Remove the carcass and separate any leftover meat. Remove the celery and garlic and strain the chicken stock, set aside leaving the instant pot empty.

STEP 3: Add olive oil to the instant pot and set to instant pot to saute on normal heat. Add the carrots, celery, onion, salt and bay leaf and cook until softened. Then add the strained chicken stock, leftover chicken meat, garlic powder and pepper. Place lid on instant pot and set to venting. Pressure cook on high for 10 minutes.

• STEP 4: After the 10 minutes, do a quick release and once the pin drops, remove the lid and enjoy the soup. Add salt and pepper to taste.

STEP 5: Serve with your favourite low carb crackers.

👨🏻‍🍳 Substitutions and Variations

The different ingredients that can be used in a keto chicken soup are endless. Here are some of the different ways this soup can me made.

• Chicken - don't have a chicken carcass but have leftover chicken thighs or boneless skinless chicken in the fridge? Use them instead of the carcass just the same.
• Slow Cooker - have more time and want to slow cook instead? Slow cook the carcass for 8 hours on low instead of pressure cooking it for an hour. Then follow the same steps.
• Vegetables - add more of your favourite veggies like cauliflower or broccoli bites to this recipe to make it a more heartier soup.
• Salt: I do not add very much salt to this soup so feel free to add more salt as needed.

Another great low carb soup recipe is this Butternut Squash Soup with curry and chipotle powder.

♨️ Top tips and serving suggestions

Top Tip: after removing the carcass from the instant pot, allow it cool and then use your hands to remove all the leftover meat from the carcass. This is the only way to get all the last pieces of meat. You can also feel and remove any smaller bones that you don't want in the soup. Pressure cooking may have made most of the bones really soft, so take extra time to remove all of them while removing the meat.

• Serving: enjoy the soup with your favourite low carb crackers or a side sandwich like this Air Fryer Grilled Cheese Sandwich.
• Storage: store the soup in mason jars in the fridge for up to 5 days or freeze in plastic air tight containers in the fridge for up to 3 months. Allow to thaw the night before and warm up in the microwave.

🥣 Equipment used to make

I do love my Instant Pot and the more I use it, the more I want to use it again. However, this soup can be made using various types of pressure cookers or slow cookers.

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💭 Frequently asked questions