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BCC Soup

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 soup lovers
Author Dad

Ingredients

  • 8 strips bacon, thick-sliced Translates to 12 thin-sliced bacon
  • 1 tablespoon olive oil
  • 1 medium yellow onion
  • 2 stalks celery
  • 1 tablespoon garlic, minced
  • 1 teaspoon seasoning If 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.
  • ½ teaspoon black pepper
  • 4 cups chicken broth The "bonier" the broth, the more flavor.
  • 1 cup HWC Heavy whipping cream is a Keto staple.
  • 3 cups grated cheddar cheese We use the shredded cheese in a bag—sharp Cheddar, a cheese blend, etc.
  • 3 cups cooked chicken Make your own or use rotisserie chicken diced or torn into small pieces and bits.
  • garnish Chives, parsley, grated cheese, and/or bacon bits are good choices.

Instructions

  • 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.
  • 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.
  • Add garlic and seasoning to the veggies. Mix well and cook for a couple of minutes.
  • Add broth, bring to a low boil, reduce heat to simmer for 10 minutes.
  • Add HWC and cheese. Combine throughly—very important.
  • Add chicken pieces, stir well, heat through.
  • You're done! Add garnish(es) of choice and enjoy!