Cream of Chicken Soup with Bacon
  • CourseDinner, Lunch
  • CuisineSoups
Servings Prep Time
4Servings 10Minutes
Cook Time
Servings Prep Time
4Servings 10Minutes
Cook Time
  • 6slices Bacon
  • 2tablespoons kerrygold butter
  • 2cloves Fresh Garlic
  • 3.5ounces mushroomssliced
  • 1/3cup water
  • 1/2cup unsweetened coconut milkcan also use Almond milk
  • 1/2cup Heavy Cream
  • 3cups Chicken Stock
  • 4ribs celerychopped
  • 4 chicken thighscooked and chopped
  • 2tablespoons Fresh Parsleychopped (optional)
  1. Cook bacon in 1 tablespoon butter over medium heat in large soup pot until crispy. Remove bacon from pot and set aside.
  2. Add 1 tablespoon butter to pot, add garlic and cook until golden. Add mushrooms and cook until they are softened.
  3. Add water and cook until liquid is reduced by half.
  4. Stir in coconut milk, heavy cream, and chicken broth. Add celery and chicken. Simmer until heated throughout. Season with salt and pepper to taste. Garnish with parsley and bacon.
Recipe Notes
Nutrition Facts
Cream of Chicken Soup with Bacon
Amount Per Serving
Calories 238 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 73mg 24%
Sodium 791mg 33%
Potassium 181mg 5%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 0.5g
Protein 7g 14%
Vitamin A 26%
Vitamin C 20%
Calcium 3%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.