Heat the oil in a dutch oven and add onions, garlic, mushrooms and celery. While veggies are being sautéed add bacon to pan and broil until desired crispness. Cut the cooked bacon into small bite sized pieces and set aside.

Add bone broth, seasonings and chicken to the pot and let it cook for 20-25 minutes on low/medium heat till the chicken is done.

Turn temp down on the soup and add cream cheese to the soup and allow it to fully melt down after which you add heavy cream to the pot. Top the dish off with the crispy bacon and serve and enjoy!

Feel free to reduce the soup further if you want a thicker soup. You can also use a Keto friendly thickener like xanthan gum if you like.