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Roast Chicken-and-Sage Bisque Recipe


Atkins Roast Chicken-and-Sage Bisque
4g
Net Atkins Count ™
Prep Time: 10 Minutes
Style:French
Cook Time: 25 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

15.7g

Protein

27.7g

Fat

0.9g

Fiber

330.1kcal

Calories

calculator Calculating Net Atkins Count™

INGREDIENTS

  • 4 medium slice (yield after cooking) Bacon
  • 1 each Leek
  • 1 tsp Garlic
  • 1 tsp, crumbled Bay Leaf
  • 1/4 tsp, leaves Thyme (Dried)
  • 2 cup Heavy Cream
  • 1/2 tsp Sage (Ground)
  • 1 cup Cooked Cauliflower
  • 2 cup, cooked, diced Chicken Breast
  • 4 cup Chicken Broth, Bouillon or Consomme
  • 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

Whether you're feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.

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