How to make cream of chicken soup with bacon

Jacqueline Paumier

Contributing Writer

Remember Campbell's cream of chicken soup? It was a major staple in our house growing up and would be used for everything from dinner on a cold night to the main ingredient in one of mom's famous casseroles! However, chances are you weren't watching your carb intake when you were a kid, otherwise you likely would have noticed the high amounts of carbohydrates and sodium found in the soup.

The good news is, watching your waistline doesn't mean sacrificing your childhood favorites. My low carb cream of chicken soup will bring you back to the Campbells classic flavor without the guilt, and with the added bonus of bacon! After all, you can never have enough bacon. You'll find that this simple recipe gives you the same creamy texture, without the use of flour.

Cooktop Cove

Cream of chicken soup with bacon

30 minutes

20 minutes

50 minutes

1/2 lb of bacon, chopped

1/2 teaspoon ghee or butter

1 small onion, finely diced

1 tablespoon minced garlic

1/3 cup dry white wine

1/2 cup half and half

1/2 cup heavy cream

3 cups low sodium chicken stock

1/2 lb of cooked chicken breasts, finely chopped

salt and pepper to taste

Melt 1/4 tablespoon of ghee over medium heat in a large pot, add in bacon and cook until crispy. Once bacon has become crisp, set on a paper towel to drain.

Add the remaining ghee to the pot, along with onions and garlic. Saute until onions are translucent, about 5 minutes.

Carefully pour in wine and bring to a boil before reducing heat to medium low to simmer.

Slowly stir in half and half, heavy cream, and stock. Add in chicken.

Simmer until soup has slightly reduced, about 10 minutes. Season with salt and pepper to taste.

Pour soup in a bowl and top off with chopped bacon.

Pro Tip: Make an extra batch of soup to save for low carb casserole recipes!

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