Now, one of the things that makes this recipe so heavenly is that you are going to both start off and finish it with bacon. You cook up some chopped bacon until it is nice and crispy, and then scoop it out…but leave the drippings in there. Now toss in your veggies and cook them just until they are tender and perfect.
All that’s left to do now is to add some broth and a little half and half to the pot to make that delectable sauce and simmer some chopped potatoes and a little later your shredded chicken until everything is warm and tender. This is going to take about 15 minutes all told, and that sauce is going to cook down to that secret and wonderful place between soup and stew.
Now season it up, stir in those cooked bacon pieces, spoon it out, and spend the next little while thinking that it really doesn’t matter whether it is a soup or a stew…as long as it taste so dang good!
Serves: 4 servings
- 6 slices bacon, chopped into ½ inch pieces
- 1 onion, peeled and chopped
- 4 carrots, peeled and sliced thin
- 2 celery ribs, cut into ½ inch pieces
- 2 teaspoons salt
- 1 teaspoon dried thyme
- 6 tablespoons flour
- 4 cups chicken broth (I like the Pacific and Imagine box varieties)
- 2 large red potatoes, cut into ½ inch dice
- 3 cups shredded cooked chicken
- 1 cup half and half
- 2 scallions, chopped
- 1. Cook bacon in a large Dutch oven or other heavy pot until crisp. Remove with slotted spoon and set aside, leaving the bacon drippings in the pot.
- 2. Add onion, carrots, celery, salt and thyme and cook over medium heat until the vegetables soften, about 5 minutes. Add flour, stir and cook another 2 minutes.
- 3. Add broth and potatoes and bring to a simmer. Cook for about 10 minutes or until potatoes are done.
- 4. Add chicken and half and half and simmer another 5 minutes. Taste and add salt and pepper as needed. Stir in cooked bacon and scallions and serve.
Adapted from Cooks Country