Keto Patties from Keto Soup

Ingredients

Keto Chicken Soup:

• 1 whole chicken quartered
• 2 quarts of water
• 2 bay leaves
• 1 teaspoon of cumin powder
• 1 clove of garlic
• 1 large onion finely chopped
• 1 small green pepper finely chopped
• 1 celery stalk finely chopped
• 2 teaspoons of sea salt
• ½ teaspoon of black pepper
• ¼ teaspoon of red pepper flakes

Keto Chicken Patties:

• 2 shredded chicken breasts about 2 1/2 cups (reserved from chicken broth recipe once cooled)
• ½ teaspoon of sea salt
• ¼ teaspoon of black pepper
• 1/4 teaspoon of cayenne pepper
• ½ teaspoon of garlic powder
• ½ teaspoon of onion powder
• 2 whole eggs
• ½ cup of freshly grated parmesan cheese
• ¼ cup of refined coconut oil (for frying)

Instructions

Keto Soup:

1. Add all the ingredients to a large stockpot.
2. Cook at low to medium heat for about an hour or until chicken is fully cooked.
3. Use the two chicken breasts for the keto chicken patties. The rest of the chicken can be shredded and used for the keto chicken soup.

Keto Chicken Patties:

1. In a large mixing bowl combine the shredded cooled chicken breast, dry seasonings, two egg, and grated parmesan cheese.
2. Form 10 chicken patties and fry in a non-stick pan with coconut oil until lightly brown on both sides.
3. You can make 20 chicken fritters by making your patties smaller.
4. Garnish with parsley or cilantro and accompany with your favorite low carb vegetables.
5. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 weeks.

SOURCE:  fittoservegroup