This Carnivore Soup Is Too Addictive
This Carnivore Soup Is TOO Addictive is a medium American recipe that serves 4. 620 calories per serving. Recipe by Steak and Butter Gal on YouTube.
Prep: 15 min | Cook: 1 hr 10 min | Total: 1 hr 40 min
Cost: $52.96 total, $13.24 per serving
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
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
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
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
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
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
Add Shredded Chicken
Stir the shredded rotisserie chicken into the first pot, letting it warm through for about 3 minutes.
Time: PT3M
Temperature: low
Add Ground Beef
Stir the air‑fried ground beef crumbles into the second pot, warming for 3 minutes.
Time: PT3M
Temperature: low
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
Finish with Bacon Crunch
Crumble the air‑fried bacon slices and sprinkle evenly over both soups just before serving.
Time: PT2M
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
Dietary info: Keto, Paleo, Carnivore, Gluten‑Free
Allergens: Dairy, Eggs
Ingredient Substitutions
- Instead of Chicken Broth: Beef broth, bone broth, water
- Instead of Cream Cheese: Mascarpone, goat cheese
- Instead of Mexican Blend Cheese: Cheddar, Monterey Jack
- Instead of Parmesan Blend Cheese: Grated Parmesan
- Instead of Sugar‑Free Bacon: Regular bacon (not sugar‑free)
- Instead of Rotisserie Chicken: Cooked chicken breast, leftover roasted chicken
- Instead of Ground Beef: Ground turkey, organ‑meat blend
- Instead of Eggs: Egg whites only
- Instead of Collagen Powder: Gelatin
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Cajun Seasoning: Chili powder, hot paprika
- Instead of Ranch Seasoning Blend: Dried herb mix, buttermilk powder
- Instead of Water: Bone broth, oxtail broth
Equipment Needed
- Air Fryer
- Large Pot
- Cutting Board
- Chef Knife
- Cheese Grater
- Measuring Cup
- Whisk
- Ladle
- Storage Containers
- Tasty Mug (optional) (optional)
Critical Steps — Do Not Skip
- Air‑fry bacon until crisp to add texture and flavor.
- Melt cream cheese and shredded cheeses completely for a smooth base.
- Add collagen powder while the soup is simmering for protein boost.
- Turn off heat before drizzling eggs to create delicate ribbons.
- Let the meat soak in the broth for at least a couple of hours (or overnight) for maximum flavor absorption.
Chef Tips from the Video
- Use a plain rotisserie chicken (no heavy seasoning) for the most neutral flavor.
- If you love extra heat, increase Cajun seasoning or add a pinch of cayenne.
- For an even richer mouthfeel, substitute half of the cream cheese with mascarpone.
- Crisp the bacon in the air fryer on a rack to let excess fat drip away, keeping the pieces extra crunchy.
Troubleshooting
Cheese clumps and does not melt smoothly.
Stir constantly over medium‑high heat and gradually add the cheese while the broth is already boiling. If clumps form, whisk in a splash of extra broth.
Egg ribbons turn into scrambled eggs.
Turn off the heat before adding the beaten eggs and drizzle slowly while stirring gently. The residual heat should be just enough to set the eggs without scrambling.
Soup is too thick after cooling.
Thin with additional broth or water, reheating gently until desired consistency is reached.
Storage
Refrigerator: Store in airtight containers for up to 5 days. Reheat gently; the soup will thicken.
Freezer: Freeze in freezer‑safe bags for up to 2 months. Thaw overnight in fridge before reheating.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- Prepare the soup base and store it separate from the meats; combine just before serving.
- Crisp the bacon ahead of time and keep in a paper‑towel‑lined container.
- The soups improve in flavor after a night in the fridge as the meat absorbs the broth.
Frequently Asked Questions
What is the cultural significance and history of carnivore soups in American low‑carb cuisine?
Carnivore soups have become a staple in the American low‑carb and keto community as a way to combine high‑fat, high‑protein ingredients into a comforting, warming bowl. They echo traditional bone‑broth soups but replace vegetables with meat and dairy for maximum satiety.
What are the traditional regional variations of creamy chicken soup in the United States?
In the Midwest, creamy chicken soups often feature corn and potatoes, while Southern versions add okra or hot sauce. The carnivore version strips away the carbs, focusing on cheese, cream cheese, and rich broth for a truly indulgent take.
How is the creamy chicken soup traditionally served in American carnivore cooking?
It is typically served hot in a bowl, topped with crispy bacon and sometimes a sprinkle of fresh herbs. Many enthusiasts pour it into insulated travel mugs like the Tasty mug to keep it hot for hours while on the go.
What occasions or celebrations is carnivore soup associated with in the keto community?
Carnivore soups are popular during cold‑weather gatherings, holiday meals, and post‑workout recovery because they provide quick, dense calories and electrolytes without carbs.
What makes the beef egg‑drop soup special in American carnivore cuisine?
The beef egg‑drop soup combines the rich, beefy flavor of ground beef with the delicate silkiness of egg ribbons, creating a protein‑packed broth that stays satisfying without any vegetables or grains.
What are the most common mistakes to avoid when making the creamy chicken soup at home?
Common errors include overheating the cheese which can cause it to separate, not seasoning enough before the broth boils, and adding the eggs to a boiling pot which results in curdled egg instead of ribbons.
Why does this recipe air‑fry the bacon instead of pan‑frying it?
Air‑frying renders the fat evenly and produces a uniformly crisp texture without the need for excess oil, keeping the bacon low‑carb and perfectly crunchy for topping the soups.
Can I make the carnivore soups ahead of time and how should I store them?
Yes, both soups can be prepared a day ahead. Store each in airtight containers in the refrigerator for up to five days. Reheat gently on the stove, adding a splash of broth if the soup has thickened.
What does the YouTube channel Steak and Butter Gal specialize in?
The YouTube channel Steak and Butter Gal focuses on carnivore‑friendly recipes, high‑fat low‑carb meals, and practical cooking hacks for people following meat‑centric diets.
How does the YouTube channel Steak and Butter Gal's approach to carnivore cooking differ from other low‑carb channels?
Steak and Butter Gal emphasizes whole‑food animal ingredients, minimal processing, and creative uses of kitchen gadgets like air fryers and temperature‑controlled mugs, whereas many other low‑carb channels rely more on processed keto products.
Last updated: August 24, 2026
