Fully Loaded Bacon & Chicken Soup

This recipe is adapted from the amazing I Breathe I’m Hungry Turbo Atkins Soup – created as part of a low carb keto reset.  I enjoyed the flavour so much I thought I would punch it out a little – plus it makes an excellent amount to keep in the fridge for lunches and also have in the freezer for those Cant Be Buggered days.

Loaded Bacon & Chicken Soup
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

Course: Main Dish
Servings: 14
Calories: 230 kcal
  • 300 grams bacon pieces , chopped
  • 1 Tbsp olive oil
  • 1/2 cup onion , chopped
  • 1 Tbsp fresh garlic , minced
  • 1/2 cup sundried tomatoes , chopped
  • 250 grams sliced white mushrooms
  • 8 cups chicken stock
  • 3 cups water
  • 2 cups celery , chopped
  • 900 grams chicken breast , chopped
  • 2 cups butternut pumpkin , sliced and quartered
  • 1 cup green beans , cut into 1 inch pieces
  • 4 cups kale , chopped
  • 2 Tbsp red wine vinegar
  • ¼ cup fresh basil , chopped
  • Salt and pepper to taste
  1. In a large soup pot, cook the bacon and olive oil over medium heat for 2 minutes.
  2. Add the onions, garlic, sundried tomatoes, and mushrooms. Cook for 5 minutes.
  3. Pour in the chicken stock and water, then add the celery and chicken. Simmer for 15 minutes.
  4. Add the pumpkin, green beans, and kale and simmer for 10 minutes.
  5. Add the red wine vinegar and season with salt and pepper to taste.
  6. Stir in the fresh basil just before serving.



4 thoughts on “Fully Loaded Bacon & Chicken Soup”

    • It is absolutely delicious – I have eaten my body weight in it this week!!! The other thing that I think I would probably do next time is add some chickpeas or quinoa to bump up the fibre a bit.

    • You’re welcome! I can’t take credit for creating it but I’ve tinkered with it for New Zealand grocery stores and vege markets.
      Let me know if you like the taste! X

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