An absolutely delicious and filling soup, this will make you want to eat more.



10 servings

Prep time

30 minutes

Cooking time

1hr 30 minutes


409 kcal


  • ½ cup (1 stick) unsalted butter

  • ½ cup diced onions

  • ½ cup diced celery

  • 227g (8oz) mushrooms, sliced

  • 6 cups chicken bone broth

  • 1 (227g/8 oz) package cream cheese, softened

  • 2 cups cooked cubed chicken

  • 1 tsp fresh thyme, finely chopped

  • ½ tsp fine sea salt

  • ½ tsp curry powder

  • ½ tsp dry mustard

  • ½ tsp dried parsley

  • ½ tsp ground black pepper

  • 227g/½ pound chicken skin and fat

  • ½ tsp ghee

  • 2 tbsp finely diced onions

  • 1 small clove garlic, smashed to a paste or minced

  • ½ tbsp fresh sage leaves or other herb of choice, such as thyme

  • ½ tsp fine sea salt

  • ½ tsp ground black pepper

  • 454g/1 pound bacon, diced, for crunchy “rice”


  • Melt the butter in a stockpot over medium heat. Sauté the onions and celery for 5 minutes, or until soft. Sauté the mushrooms for 2 minutes more. Pour in the chicken broth and stir to combine. Bring to a boil, then reduce to a low heat.
  • Whisk in the softened cream cheese until it is completely incorporated and heated through.
  • Cook for 1 hour, covered, with the chicken and seasonings.
  • Make the crunchy “rice” while the soup is simmering, beginning with the cracklings: Cut the chicken skin into 1/4-inch pieces and pat it dry with paper towels. In a medium-sized cast-iron skillet, melt the ghee over medium heat. Cover and reduce the heat to low after adding the chicken skin pieces. Cook for 12 to 15 minutes, or until a layer of liquid fat forms in the pan.
  • Meanwhile, in a large cast-iron skillet, cook the bacon until crispy, about 8 minutes. Remove the bacon from the skillet and set aside until the soup is ready to serve; save the bacon fat for another use.
  • Bring the heat back up to medium and cover the skillet after the chicken fat has cooked for 12 to 15 minutes on low. Cook the chicken skin pieces for another 15 minutes, stirring frequently, until they curl up and there is a lot of fat in the pan. Pour the chicken skin pieces and liquid fat into a jar using a colander. Save the chicken fat for later use—and its excellent ketogenic fat—and return the drained chicken skin pieces to the skillet.
  • Add the onions, garlic, and sage to the skillet and cook for another 15 minutes, stirring occasionally, until the cracklings are golden brown and crispy. Turn off the heat in the skillet. Season the cracklings with salt and pepper to taste.
  • Ladle the soup into bowls and stir in the majority of the crunchy “rice”—the prepared cracklings and crispy bacon. As a garnish, sprinkle the remaining “rice” on top.
    The cracklings can be made up to three days ahead of time. Refrigerate in an airtight container once cool. Reheat the cracklings in a skillet over medium heat for a few minutes, or until warmed through, before adding them to the soup.

Nutrition Facts

10 servings per container

  • Amount Per ServingCalories409
  • % Daily Value *
  • Total Fat 5.4g 9%
    • Saturated Fat 2.5g 13%
  • Sodium 1482mg 62%
  • Total Carbohydrate 66.9g 23%
    • Sugars 9g
  • Protein 27.6g 56%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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