Keto Buffalo Ranch Chicken Soup

Ingredients

• Bacon

  Raw, cured pork

  8 strip or 96g

• Butter

  Unsalted

  6 tbsp or 85g

• Celery

  Raw

  2 stalk, medium or 80g

• Onions

  Raw

  1 medium or 110g

• Pepper or hot sauce

  Ready-to-serve

  6 tsp or 28g

• Ranch dressing

  Salad dressing, commercial, regular

  4 tbsp or 60g

• Cream cheese

  Low fat

  8 oz or 227g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Chicken broth

  Soup, canned, less/reduced sodium

  8 cup or 1.92kg

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

Directions

1. Cook the bacon in a large pot over medium heat until crisp. Transfer to a plate and reserve 1–2 tablespoons of the drippings in the pot.
2. Add the butter to the pot with the drippings, then add the chopped celery and onion. Cook, stirring, until softened and translucent, 5–7 minutes.
3. Reduce heat to medium-low. Stir in the hot sauce, ranch dressing, cream cheese, and heavy cream. Whisk gently until the cream cheese is fully melted and the mixture is smooth, ensuring not to let it boil.
4. Pour in the chicken broth and bring to a gentle simmer. Continue simmering while you prepare the chicken.
5. In a separate skillet over medium-high heat, cook the chopped chicken in a little of the reserved bacon fat until it reaches 165°F and is no longer pink, 7–10 minutes.
6. Stir the cooked chicken and most of the crumbled bacon into the soup and simmer 5 minutes to meld flavors. Ladle into bowls and top with remaining bacon.