BCC Soup
Servings Prep Time
4soup lovers 20minutes
Cook Time
Servings Prep Time
4soup lovers 20minutes
Cook Time
  • 8strips bacon, thick-slicedTranslates to 12 thin-sliced bacon
  • 1 tablespoon olive oil
  • 1medium yellow onion
  • 2stalks celery
  • 1tablespoon garlic, minced
  • 1teaspoon seasoningIf you use Cayennepper, limit to 1/2 teaspoon. If using Dad’s Spice Blend, use 1 tablespoon or more. Use other seasonings based on your own preferences and experience. Salt and black pepper alone are just fine.
  • 1/2teaspoon black pepper
  • 4cups chicken brothThe “bonier” the broth, the more flavor.
  • 1cup HWCHeavy whipping cream is a Keto staple.
  • 3cups grated cheddar cheeseWe use the shredded cheese in a bag—sharp Cheddar, a cheese blend, etc.
  • 3cups cooked chickenMake your own or use rotisserie chicken diced or torn into small pieces and bits.
  • garnishChives, parsley, grated cheese, and/or bacon bits are good choices.
  1. Make BCC Soup in a Dutch oven or other pot large enough for 8 cups of liquid, Getting it heating up on medium-high heat while you dice the bacon into 1/4″ bits. Sauté bacon for 8-10 minutes while you prepare the onion and celery.
  2. Make a 1/4″ dice of the onion and celery. When bacon is done to desired crispiness, remove to a paper towel-covered plate. Spoon off some of the bacon grease, but leave 2-4 tablespoons behind. Sauté the vegetables for 4-5 minutes.
  3. Add garlic and seasoning to the veggies. Mix well and cook for a couple of minutes.
  4. Add broth, bring to a low boil, reduce heat to simmer for 10 minutes.
  5. Add HWC and cheese. Combine throughly—very important.
  6. Add chicken pieces, stir well, heat through.
  7. You’re done! Add garnish(es) of choice and enjoy!