Cook the bacon in a large heavy-bottomed soup pot or Dutch oven over low heat until crisp.

Remove the cooked bacon pot and set aside. Leave the bacon fat in the pot.

Raise the heat to medium and add the chicken thighs. Brown them on both sides.

Add the onions and cook until translucent and starting to brown.

Add the garlic powder, paprika, poultry seasoning, black pepper, and cayenne pepper and stir everything well.

Add the cubed squash and the chicken broth.

Raise the heat to high and let cook, stirring to loosen any browned bits stuck to the bottom of the pan, until the soup comes to a boil.

Cover, reduce heat to medium-low and keep the soup at a simmer until the squash is tender enough to be easily pierced with a fork.

Ladle one cup of broth out of the pot into a heat safe dish. Mix in the Keto Chow and sour cream until dissolved.

Slowly pour this mixture back into the pot of soup while stirring.

Add the cheese, green onions and parsley to the pot and heat through, stirring until the cheese is melted.

Crumble the reserved cooked bacon.

Serve the soup garnished with the bacon.