Recipes

Keto Roast Chicken-and-Sage Bisque Recipe

Atkins Keto Roast Chicken-and-Sage Bisque
5.1g
Net Carbs
Prep Time: 10 Minutes
Style:French
Cook Time: 25 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
16.4g

Protein

27.2g

Fat

1.6g

Fiber

333.4cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 4 medium slice (yield after cooking) Bacon
  • 1 each Leek
  • 1 tsp Garlic
  • 1 each Bay leaves, dried
  • 0 1/4 tsp, leaves Thyme (Dried)
  • 2 cup Heavy Cream
  • 0 1/2 tsp Sage (Ground)
  • 16 ounce(s) Cauliflower, frozen unprepared
  • 2 cup, cooked, diced Chicken Breast
  • 4 cup Chicken Broth, Bouillon or Consomme
  • 0 1/8 tsp Nutmeg (Ground)

DIRECTIONS

  1. Slice bacon crosswise into 1/4-inch-thick strips. Place in a stockpot, and cook over medium heat until crisp, 5 to 7 minutes. Transfer to a plate lined with paper towels to drain; set aside.  Retain the fat from the bacon.
  2. Dice the leeks and add them to the stockpot; cook until wilted, about 5 minutes. Stir in minced garlic. Add chicken broth, bay leaf and thyme; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes.
  3. Pour in heavy cream, and increase heat slightly. Add sage sprig, and simmer for 5 to 10 minutes (the longer it simmers, the stronger the sage flavor will be). Discard sage sprig and bay leaf. Stir in cauliflower, and bring to a boil. Reduce heat, and cook for 5 to 6 minutes. Remove from heat, and let cool slightly.
  4. Using a blender or food processor, coarsely purée the soup (leaving some texture) in batches. Return to medium heat.
  5. Add chicken, pepper and nutmeg. Heat until chicken is warm, about 5 minutes. Divide bacon among serving bowls, and ladle bisque over top.

Cooking Tip

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