Keto Crack Chicken Soup
Crisped turkey bacon, shredded chicken and baby spinach in a rich cream cheese and cheddar broth. A 25-minute keto comfort soup at about 4g net carbs a serving.
Ingredients
- 4 slices turkey bacon diced; renders very little fat, so crisp it in a lightly oiled pan
- 1 tablespoon butter unsalted, for better control of the seasoning
- 1 tablespoon olive oil needed for sautéing — turkey bacon renders almost none
- 1 small yellow onion diced; sweet onion works too
- 3 cloves garlic minced — fresh is essential here
- 4 cups low-sodium chicken broth plus 1–2 cups more to adjust consistency
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill weed or 1 teaspoon fresh dill
- 1/2 teaspoon dried chives
- 1 bay leaf removed before serving
- 4 cups cooked shredded chicken rotisserie chicken saves time
- 8 oz cream cheese softened to room temperature
- 1 cup shredded cheddar cheese sharp cheddar recommended
- 3-4 cups baby spinach fresh only
- 1/4 cup heavy cream
- salt and black pepper to taste
- green scallions thinly sliced, for garnish
Instructions
- Heat a large heavy-bottomed pot or Dutch oven over medium heat with the olive oil. Add the diced turkey bacon and cook 5–6 minutes, stirring occasionally, until crisp and browned at the edges. Lift it out with a slotted spoon onto a paper-towel-lined plate. Turkey bacon renders very little fat, so the oil you started with is most of what is left in the pot — leave it there and add the butter.
- Add the diced onion and cook 3–4 minutes until softened and translucent. Add the minced garlic and cook another 30 seconds until fragrant, without letting it brown. Sprinkle in the garlic powder, onion powder, dried dill and dried chives and stir constantly for about 30 seconds to bloom the spices.
- Pour in 4 cups of the chicken broth, add the bay leaf and season with salt and pepper. Bring to a gentle simmer, then lower the heat. Add the shredded chicken and let it warm through for 2–3 minutes.
- Take the pot off the heat and add the softened cream cheese in small chunks, whisking it into the hot broth until fully incorporated. Return to low heat and stir in the cheddar a small handful at a time, stirring constantly — too fast or too hot and the cheese will seize and go grainy.
- Add the baby spinach in handfuls, stirring until wilted. Stir in the heavy cream and taste for seasoning. Add the remaining broth if you want it thinner. Remove the bay leaf, stir most of the crisped turkey bacon back in, and simmer 2–3 minutes to bring it together. Garnish with the reserved bacon and sliced scallions.
Notes
Temperature control: keep the heat at medium or lower once the dairy goes in. High heat breaks the cream cheese and cheddar and you get a grainy texture instead of a silky one.
Consistency: 4 cups of broth gives a thick soup. Add up to 2 cups more for a brothier one — you can always thin it, but thickening means more dairy or a slurry.
Chicken thighs work beautifully and stay moister than breast. If using raw thighs, sear them in the pot after the turkey bacon, then shred once cool enough to handle.
Make-ahead: the flavour improves overnight. It thickens considerably when cold — reheat gently with a splash of broth or cream.
Storage: keeps in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw overnight in the fridge and reheat slowly, stirring often.