Description
A rich, creamy, and keto-friendly chicken soup featuring tender chicken, crispy bacon, and a velvety cream cheese base. Perfect for cozy nights and low-carb diets.
Ingredients
- 1.5 pounds (680g) boneless, skinless chicken breasts, diced
- 8 slices thick-cut bacon
- 8 ounces (225g) full-fat cream cheese, softened
- 4 cups (960ml) low sodium chicken broth
- 1 cup (240ml) heavy cream
- 3 large garlic cloves, minced
- 1 medium onion (about 150g), finely chopped
- 2 tablespoons (28g) butter
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- Optional: Fresh parsley or chives for garnish
- Optional: 2 cups chopped spinach or kale (added last 5 minutes)
- Optional: 8 ounces sliced mushrooms (sautéed with onions)
- Optional: ½ teaspoon red pepper flakes or dash of hot sauce
Instructions
- Cook the bacon in a large pot over medium heat until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside on paper towels, leaving the rendered fat in the pot.
- Add butter to the bacon fat and melt. Add chopped onions and sauté over medium heat until soft and starting to turn golden, about 4 minutes.
- Add minced garlic and Italian seasoning; cook for another minute until fragrant.
- Add diced chicken breasts to the pot and stir to coat with onion and garlic mixture.
- Pour in chicken broth and bring to a simmer. Cover and cook for about 15 minutes until chicken is cooked through and tender, stirring occasionally.
- Lower heat to medium-low. Add softened cream cheese in chunks, stirring continuously until melted and smooth.
- Pour in heavy cream and stir. Let soup simmer gently for 5 minutes to thicken slightly. Add broth or water if too thick.
- Season with salt and black pepper to taste.
- Crumble most of the crispy bacon into the soup, reserving some for garnish. Stir to combine.
- Serve soup in bowls topped with reserved crispy bacon and optional fresh parsley or chives.
Notes
[‘Cook bacon patiently over medium heat for best crispiness.’, ‘Use room temperature cream cheese to avoid clumps.’, ‘Add cream on low heat to prevent curdling.’, ‘Double the bacon for extra flavor and garnish.’, ‘Leftover chicken can be added at the end to warm through.’, ‘Save bacon fat for flavor base; do not drain.’, ‘Soup tastes better the next day; reheat gently with added broth or cream.’, ‘Freezing is not recommended due to cream separation.’, ‘Optional immersion blender can be used for smoother texture.’]
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 410
- Sugar: 2
- Sodium: 650
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 4
- Fiber: 1
- Protein: 34
Keywords: keto, chicken soup, cream cheese soup, low carb, bacon, creamy soup, comfort food