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Keto Cream of Chicken Soup with Bacon

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Warm up with some delicious cream of chicken soup with bacon and mushrooms. It’s sure to take the chill out on a cool fall or winter day and satisfy hunger.

Warm up with some delicious low carb cream of chicken soup with bacon and mushrooms. It's sure to take the chill out on a cool fall or winter day and satisfy hunger. LCHF Keto Banting Recipe

I don’t know about you, but I’ve been doing a lot more real cooking these days. In the warmer weather, I typically eat a lot of simple meals like grilled meats and salads.

Now that fall is in full swing with the leaves in their pretty colors, I’ve been craving comfort foods like soups and casseroles. Last week, I had the urge to make some cream of chicken soup.

Cream soups have always been my favorite. I don’t like ones that are overly thick, though.

I used to thicken soups a little with xanthan gum, but now I don’t bother. The only advantage is that it sticks better to the spoon. Not a big deal to me and I’d rather not put any extra fillers in the soup.

Low carb gluten free cream of chicken soup with bacon and mushrooms

I wanted the soup to be extra filling and full of fat so I used chicken thigh meat and added yummy bacon. For a little crunch, I put in some celery towards the end.

I thought about picking up a daikon radish for some potato like chunks, but didn’t feel like trekking to the one store that I know carries it. I did add some mushrooms as I’m crazy about cream of mushroom soup, too. To make it a bit different than my normal, I used shiitake mushrooms.

This soup is hearty enough to serve as a main course which is how I served it. You could serve it in smaller portions at the start of a meal as well. Or, make it ahead and keep it in the fridge to heat up as a filling snack.

Low carb gluten free cream of chicken soup with bacon and mushrooms

It wasn’t that long ago that I would only buy chicken breast meat. Now I prefer the leg meat because it’s got a lot more healthy fat to it and I find it more flavorful.

It took me a while to really embrace a high fat diet. Like a lot of people, I was brainwashed into thinking too much dietary fat was bad.

Low carb gluten free cream of chicken soup with bacon and mushrooms

In fact, when I first started on a low carb diet over a decade ago, I thought low carb high protein was the way to go. I never really understood how it all worked.

I was under the impression that it was the protein that keeps one full rather than the fat. However, I didn’t realize that too much protein can turn into glucose in the body.

Low carb gluten free cream of chicken soup with bacon and mushrooms

It wasn’t until recently that I discovered that I needed to up my fat intake to truly take advantage of my low carb diet.  I eat so much less when I’m eating high fat foods because I can go so much longer without feeling hungry.

Low carb gluten free cream of chicken soup with bacon and mushrooms

I’ve found that I do best when I get 70% or more of my calories from fat. I don’t even pick the fat off the meat any more like I used to. I no longer choose the leanest cuts of meat or drain off all the fat anymore and my meals taste much better now.

Low fat foods aren’t always the healthy choices and so many people fall into that trap. I really wish that products geared towards kids would go back to being high fat.

Even the fast food restaurants use low fat milk and yogurt products in the kids meals. I only give my daughter whole milk so she wants nothing to do with milk that doesn’t have the full fat.

It’s tough when we are out on the road because it’s often difficult to get whole milk with a kids meal. A lot of times, I just get some water and let her have full fat ice cream for dessert.

Warm up with some delicious low carb cream of chicken soup with bacon and mushrooms. It's sure to take the chill out on a cool fall or winter day and satisfy hunger. LCHF Gluten Free Keto Banting Recipe

I really am looking forward to spending more time making more savory dishes. The holidays always seem to be about the sweet treats, but I’ve been getting more into the meat and vegetable dishes instead.

I still haven’t decided on what to make for Thanksgiving. But, I’d like to try some new creative sides to serve along with the traditional turkey.

Next time I make this cream of chicken soup with bacon and mushrooms, I need to make a double batch. It was super delicious and didn’t last long. I would have liked a few leftovers to heat up and enjoy in my lunch crock pot at work.

I don’t have a lot of soup recipes so I’ll have to spend some time developing more to cook and enjoy over the winter. What kind of soup do you prefer, clear broth or creamy?

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Keto Chicken Soup with Bacon Recipe

Low carb gluten free cream of chicken soup with bacon and mushrooms

Low carb gluten free cream of chicken soup with bacon and mushrooms
4.8 from 25 votes
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Keto Cream of Chicken Soup with Bacon

Warm up with some delicious keto chicken soup with bacon and mushrooms. It's sure to take the chill out on a cool fall or winter day and satisfy hunger.
Course Soup
Cuisine American
Keyword low carb soup
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings
Calories 247 kcal
Author Lisa | Low Carb Yum

Ingredients

  • 6 slices no sugar bacon
  • 2 tablespoons butter
  • 2 cloves garlic
  • 3.5 ounces shiitake mushrooms sliced
  • 1/3 cup white cooking wine or water
  • 1/2 cup coconut milk or almond milk
  • 1/2 cup heavy cream
  • 3 cups chicken bone broth
  • 4 ribs celery chopped
  • 4 pieces deboned skinless chicken thighs cooked and chopped
  • salt
  • pepper
  • 2 tablespoons fresh parsley chopped
US Customary - Metric

Instructions

  1. Cook bacon in 1 tablespoon butter over medium heat in large soup pot until crispy. Remove bacon from pot and set aside.
  2. Add 1 tablespoon butter to pot, add garlic and cook until golden. Add mushrooms and cook until they are softened.
  3. Add wine or water and cook until liquid is reduced by half.
  4. Stir in coconut milk, heavy cream, and chicken broth. Add celery and chicken. Simmer until heated throughout. Season with salt and pepper to taste. Garnish with parsley and bacon.

Recipe Notes

3.9g net carbs

Nutrition Facts
Keto Cream of Chicken Soup with Bacon
Amount Per Serving (273 g)
Calories 247 Calories from Fat 161
% Daily Value*
Total Fat 17.9g 28%
Saturated Fat 7.8g 39%
Cholesterol 31mg 10%
Sodium 650mg 27%
Potassium 271mg 8%
Total Carbohydrates 5.3g 2%
Dietary Fiber 1.4g 6%
Sugars 1.7g
Protein 18.4g 37%
Vitamin A 10%
Vitamin C 6%
Calcium 6%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Warm up with some delicious low carb cream of chicken soup with bacon and mushrooms. It's sure to take the chill out on a cool fall or winter day and satisfy hunger. LCHF Keto Banting Recipe

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Warm up with some delicious low carb cream of chicken soup with bacon and mushrooms. It's sure to take the chill out on a cool fall or winter day and satisfy hunger. LCHF Keto Banting Recipe
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Comments

  1. Wow!!!! It was amazing. Soooo much flavour and the textures and flavours all complemented the other. I put a tad more garlic in it so will be repelling vampires for a while lol. I was hoping for leftovers for lunch at work, but was so good partner had seconds lol next time 🙂

    Reply

  2. This was delicious! I don’t even feel like I’m eating diet food. I added two cubes of Rapunzel Vegan bouillon cubes instead of salt and pepper. I also added the bacon and parsley to the recipe, not just for garnish. I simmered for two hours and then ate! Amazing!!!

    Reply

  4. I used and egg mixed with the cream, tempered it then stored it all in to thicken the soup base. I added plenty of salt and pepper and some thyme, delicious. I will be taking it to work with me tonight.

    Reply

  5. I love this soup. Love love love. I make it at least once a month. I sometimes add shrimp to it, but it’s wonderful the way it is. Thank you so much. I look forward to trying more of your recipes 🙂

    Reply

  6. I can eat cream of chicken soup again. I’m so happy!

    This recipe was amazing and has so many possibilities. I’ll definitly use it as a base for future soups and keep making it in its original form as well.

    “Oh wow” says my 16 year old who usually turned his nose up to my diet foods

    Reply

  9. We made this soup last night. Delicious! Missing pantry items required some substitutes (water instead of wine; more half/half instead of the coconut milk; and had half a rotisserie chicken in the fridge so used that for the chicken. Very rich and satisfying on a cold evening!

    Reply

  10. Hello! My husband is making this today so I’m plugging the recipe into MyFitnessPal. The app is coming up with 15g carbs per serving and I can’t figure out how you got a much lower count.

    Reply

  11. Loved this soup. It is definitely a keeper.
    I eliminated the wine/water.
    I diced the bacon – fried it and left it in the pot so it was a part of the soup and not a garnish.
    Added raw diced chicken and cooked it with the bacon.
    Eliminated a few steps but it worked out fine.

    Reply

  14. I wonder if you can add lemongrass and/or ginger to this soup as an option. I am pretty new to this low carb high fat lifestyle and do not know if it will change the carb numbers. as we are keeping it low carb

    Reply

  15. I thought this recipe was bland tasting. Definitely in need of spices! I added garlic salt, onion powder, crushed red pepper flakes & fresh rosemary. Also added some Miracle rice for more filler. These additions made it superb in my humble opinion.

    Reply

  17. I just have to let you know that this was one of THE BEST soups that my husband and I have ever eaten! Thank you for blessing us with this amazing recipe! ❤️❤️❤️

    Reply

  18. This is a delicious recipe. I did add some thyme, marjoram, some spinach and some cream cheese at the end to thicken it up a bit. Thanks for the recipe!

    Reply

  21. Okay so I finally made this recipe and it was awesome. I didn’t have any mushrooms so I bypassed that. Used water instead of white wine. I tried to follow the recipe exactly how you did it for the most part after seeing your video. The one thing that I would probably do differently next time is drain the bacon grease after cooking it. I don’t know if this is going to change the texture of the soup but at first before the simmering was done the soup had kind of a greasy taste to it which I’m sure was from all the bacon grease that I left in there per your instructions. A little too much for me but to each its own.

    I’m also not sure how you arrived at the 10-minute prep time. It’s 30 minutes alone to cook the chicken thighs. Then chopping the celery and removing the chicken from the thighs and cutting it up…prep time was at the minimum 30 minutes for me but I’m a bit of a novice cook.

    But it’s a great recipe and I’ll be doing a double batch next time!

    Reply

  22. I’m a dude and this looks really good! Haha. I think I might run to the store and buy stuff to make this tonight.

    Can I make one observation about your website? So far all the recipes I found look absolutely delicious. And I understand that you need to generate income in order to run the site and no one can blame you for that. I do have to say though that it is a little annoying sometimes when it is obvious that you are dragging out details and instructions about the recipe in order to add another advertising link. Like I said not a huge deal but I’m sure others probably feel the same way. At any rate, thank you for the great recipes!

    Reply

    • The length is not just about ads, there’s a bit more to it, in fact, it should actually be longer according to some sources for other reasons.

      I think you’ll love this soup and it will be worth the shopping run!

      Reply

    • The recipe looks delicious and I look forward to trying it soon. I do absolutely agree that the accompanying post is far too long and broken up with far too many ads. I understand the need for the ads but they are overwhelming and make the post far too busy. It’s frustrating to have to search for the rest of the post and the actual recipe.

      Reply

        • Thank you for the amazing, FREE recipe. I made it a couple of months ago, making it again tomorrow.

          Reply

      • Umm, I didn’t see a single ad once the narrative started all the way through to the recipe itself. In fact, the only ad I saw was a small unobtrusive one at the very beginning. Actually, one of the things I love about this site (aside from all the great recipes) is the LACK of ads. Oh my, there are a lot pf popular LCHF sites with so many ads that I can’t even follow the narrative! And what about all the “buy my own cookbooks” ads on these sites?? So kudos to you, Lisa, for keeping your focus on generously helping the LCHF community with all your fabulous FREE recipes, and NOT focusing on profit!!!

        Reply

        • I’ve tried to keep ads to a minimum and am looking for ways to reduce ads even more. If I do sell a cookbook eventually, I likely won’t put the ad in the face of every visitor. 🙂

          Reply

  23. Thank you so much for this Lisa! I made this tonight and it was a massive hit! I added some chopped onions with the garlic and some baby spinach to the mix it was delish! Looking forward to more recipes from you! 😋😋

    Reply

  24. Made this soup for lunch today and it turned out great. I didn’t have celery so I added chopped broccoli which was delicious. Will become a regular soup for our house. Thank you!

    Reply

  25. I am currently on a low carb high fat diet, and I’d love to can this. So you think with milk in the recipe it’s doable?

    Reply

  27. I just started a vlchf lifestyle. I figure I’ll try it and see if this is something I can do on the daily. It’s been almost two weeks and I am still learning to find foods and meals that work for my numbers. I have a hard time getting enough fat and I’m usually getting a tad too much protein. So I thought, “Soup can be low-carb, right?” I Googled low carb soup and this one came up and that’s when I remembered that cream is great! This is a great soup recipe! Thanks for sharing, and I’ll do the same!

    Reply

  28. I made this with mushroom stock instead of chicken stock, and added savoy cabbage rather than celery. I guess that really makes it a cream of mushroom soup but it was delicious nonetheless!

    Reply

  29. Loved the recipe. I made a couple of changes. I added 1/2 of a medium chopped onion and about a cup of chopped bok choy when I added mushrooms. Ten minutes before done I added 1 tsp. lemon juice. I find that really helps the spices in most soups and stews.

    Reply

  30. This has become a family favorite! The only thing I’ve done different is add some cheese to make it a little thicker. I share this recipe and site regularly with my online fitness challenge groups! THANK YOU!

    Reply

  32. Made this soup last night, very very nice, i made a couple of changes, i added milk instead of wine (because i didn’t have any 🙂 and i added a good amount of white pepper 1/2 t spoon, and a dash of paprika and i left out the celery. i will definitely be making this again.
    looking forward to another bowl full 🙂
    definitely 5 stars

    Reply

  33. I may be wrong, but I found this under paleo recipes. Has anyone considered that bacon is a processed food with nitrates and tons of sodium? Just asking.

    Reply

    • There is no nitrate bacon that only has pork and salt. It’s the cream that wouldn’t be paleo because paleo is a dairy free diet.

      Reply

  34. I came across this recipe when I searched for “low carb cream soup”.

    I made this soup last night. I followed the recipe as written, except I added about 1/4 tsp. xanthan gum to thicken it slightly and keep the fats from separating.

    It was delicious! I had to pace myself so I wouldn’t burn my poor tongue!

    Keep up the good work!
    (from one engineer to another 🙂

    Reply

  35. tried this last night and i’m *horrible* at cooking… turned out FANTASTIC!! froze half for next week and taking left overs for lunch. thanks!

    Reply

  36. Thanks for the recipe. I just made it tonight for some meals this week. I did saute the celery(2 stalks used) with the garlic and I added about 1/2 cup of onions. I also added some herbs. The soup was still bland. Maybe because I used homemade stock. So I had to add a chicken bouillon cube. That did the trick. I also added some xantham gum as a slight thickener. Yummy!

    Reply

      • The measure of “4 deboned chicken thighs” doesn’t provide me enough information to get to the nutrition values specified. It’s not just your recipes I see this everywhere and it makes it rather difficult to purchase given the thighs from my butcher are a different size then the store.

        TL;DR – how much chicken thigh meat is used for the recipe.

        Reply

  38. This is delicious! I made it twice. First time with Turkey stock and turkey and the second time with chicken. I was telling my mom about it and I forwarded the link to her! So yummy!

    Reply

  39. Has anyone frozen this? Does it freeze well? I love soups in the winter, but do not have time to make it from scratch all the time. Would love some recipes that freeze great for grab and go for work.

    Reply

  40. is there a substitute for the heavy cream? I’m lactose intolerant so dairy and I don’t get along too well. I would definitely like to add creamy soups back into my diet. I miss them!

    Reply

  42. I love creamy soups and look forward to trying it. Was just wondering what kind of coconut milk you use? The kind in the can or the kind in cartons? Thank you!

    Reply

  43. Thanks Lisa for taking time to share so many awesome recipes just found you last night and have been writing every since lok

    Reply

  44. Love mushroom soup! This looks scrumptious! Lisa, I made the same mistake you did with the low carb diet. I thought it was all about low carb and the right amount of protein. So I didn’t get anywhere near the fat I should have. Consequently, my weight loss would stall after I had lost 20 pounds, and that was that! Since that last time, I really did my research and now know better!

    Reply

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Lisa at Low Carb Yum
Hi! I’m Lisa, a retired engineer, and mother of three. I’ve been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. Read more….
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