Keto Chicken Bacon Artichoke Soup

This creamy keto chicken bacon artichoke soup is hearty and filling. It’s the perfect soup to warm you up on a chili day!

Soup is always welcome on my menu. It’s easy to make and nutritious! I’ve been follow the keto diet for almost a year and soup hasn’t made it on my menu much, until now!

This creamy chicken soup has artichoke hears and red bell peppers with chicken, bacon bone broth and cheese. It’s so good and very filling!

Artichokes and bell peppers are considered keto-friendly, but you can use other keto-friendly veggies like cauliflower and spinach too. Just be careful with your bacon. Most bacon from the grocery store has added sugar. I buy my sugar-free bacon from ButcherBox.

Keto Chicken Bacon Artichoke Soup

This soup comes together quickly and you only need one pot!

Before you get started you’ll want to dice the onion, peppers, garlic and bacon up.

To get started you’ll cook the onions, bell pepper, and bacon together until the bacon is cooked and the onions are translucent. Then you’ll add the chicken, artichokes, and broth. Bring it all to a simmer and add in the cheeses. That’s it!

Love this recipe? Then I know you’ll enjoy my other healthy soups recipes like Paleo Chicken “Noodle” Soup, Keto Leek and Cauliflower Soup, Butternut Squash Soup, and Thai Coconut Soup!

Keto Chicken Bacon Artichoke Soup

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★★★★★

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This creamy keto chicken bacon artichoke soup is hearty and filling. It’s the perfect soup to warm you up on a chili day!

• Author: Tiffany – The Coconut Mama
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 2 tablespoons butter
• 1 cup diced onion
• 1 medium red bell pepper, diced
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 4 ounces bacon, chopped
• 4 garlic cloves, chopped
• 14 ounces artichoke hearts, quartered 
• 32 ounces chicken broth
• 2 cups shredded cooked chicken (approximately 8–10 ounces)
• 8 ounces cream cheese, cubed into 1-inch pieces 
• 1 cup parmesan cheese, grated
• 1/4 cup heavy cream
• Green onions (optional: for garnishing)

Instructions

1. In a 5-quart Dutch oven, melt butter over medium-high heat. Add the onions, bell pepper, bacon, salt, and pepper flakes. Cook for 7 to 9 minutes or until the bacon is cooked and the onions are tender. Stir in artichoke hearts and garlic.
2. Stir in the chicken broth and chicken; heat to boiling over high heat. Cook and stir for 1 minute. Remove from heat. Stir in cheeses and heavy cream until cheese melts and soup is smooth. 

Notes

Nutritional data based on the recipe as listed. If you swap spinach for the artichokes there will be 4g net carbs per serving. 

Nutrition Facts

• Serving Size: 1 bowl
• Calories: 380
• Fat: 28g
• Carbohydrates: 10.4g (7g net carbs)
• Fiber: 3.4g
• Protein: 23g