This Carnivore Soup Is TOO Addictive

Ingredients

• 32 oz Chicken Broth (low‑sodium preferred)
• 16 oz Cream Cheese (full‑fat, two 8‑oz blocks)
• 5 cup Mexican Blend Cheese (shredded)
• 1 cup Parmesan Blend Cheese (shredded)
• 4 slice Sugar‑Free Bacon (nitrate‑free, crisped)
• 1 whole Rotisserie Chicken (about 2 lb, shredded)
• 1 lb Ground Beef (80 % lean, grass‑fed)
• 4 count Eggs (large, beaten)
• 2 scoop Collagen Powder (unflavored)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Cajun Seasoning (optional for heat)
• 1 tsp Ranch Seasoning Blend (optional for acidity)
• 4 cup Water (for beef egg‑drop soup base)

Instructions

1. Crisp Bacon and Cook Ground Beef

   Place the sugar‑free bacon slices in the air fryer basket in a single layer and air fry at 450°F for 15 minutes until crisp. At the same time, add the ground beef (seasoned lightly with salt) to a separate section of the basket and air fry for about 10 minutes, breaking it up halfway through.

   Time: PT15M

   Temperature: 450°F

2. Shred Rotisserie Chicken

   While the bacon and beef are cooking, remove the rotisserie chicken from the bone and shred it by hand into bite‑size pieces.

   Time: PT5M

3. Create the Creamy Soup Base

   In a large pot, combine 32 oz chicken broth, the two blocks of cream cheese, and the shredded Mexican blend and Parmesan cheeses. Heat over medium‑high heat, stirring frequently, until the mixture reaches a rolling boil and the cheeses melt completely.

   Time: PT15M

   Temperature: medium‑high

4. Season and Simmer

   Add salt, black pepper, Cajun seasoning, ranch seasoning (if using), and two scoops of collagen powder to the boiling soup. Reduce heat to medium and simmer for 30 minutes, allowing the flavors to meld and the cheese to become fully silky.

   Time: PT30M

   Temperature: medium

5. Divide the Soup Base

   After simmering, ladle the soup evenly into two separate pots: one will become the creamy chicken soup, the other the beef egg‑drop soup.

   Time: PT5M

6. Add Shredded Chicken

   Stir the shredded rotisserie chicken into the first pot, letting it warm through for about 3 minutes.

   Time: PT3M

   Temperature: low

7. Add Ground Beef

   Stir the air‑fried ground beef crumbles into the second pot, warming for 3 minutes.

   Time: PT3M

   Temperature: low

8. Create Egg Ribbons (Beef Soup)

   In a small bowl, beat the four eggs until smooth. Turn off the heat on the beef soup pot, then slowly drizzle the beaten eggs into the hot broth while stirring gently to form delicate ribbons.

   Time: PT5M

9. Finish with Bacon Crunch

   Crumble the air‑fried bacon slices and sprinkle evenly over both soups just before serving.

   Time: PT2M

10. Serve or Store

    Serve the soups hot, optionally in a Tasty mug to keep them warm for hours. For leftovers, transfer to airtight containers and refrigerate.

    Time: PT0M

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

5 g

Fat

48 g

Fiber

0 g