BACON BEER CHEESE SOUP WITH CHICKEN
Steps:
- Warm an 8 cup pot over high heat. Using clean scissors; cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally. Meanwhile, cut chicken into bite size pieces. Remove bacon from pan and place on a plate. Add chicken into bacon grease to cook. Stir occasionally until chicken is cooked through. Remove chicken onto plate with bacon. Cut butter into 1 tablespoon pieces and add to pan drippings. Whisk in flour and spices. Add beer, broth and half & half. Whisk to combine and bring to a bubble. Add cheese whisk to combine, stir until you have a smooth mixture. Add Worcestershire sauce, chicken and bacon. Stir to combine. Allow to simmer until ready to serve, stirring occasionally. Garnish with chives and croutons. Enjoy!
BACON BEER CHEESE SOUP W/ CHICKEN RECIPE
Provided by shelliediman
Number Of Ingredients 16
Steps:
- Fry cut bacon in soup pot until lightly crispy. Remove and set aside. Cut chicken in to bite sized pieces. Cook in bacon drippings and set aside. Cut butter in to 1 tbsp pieces and add to drippings. Whisk in flour and spices. Add beer broth and half and half. Whisk to bubble. Add cheese and whisk till you have smooth mixture. Add Worcestershire sauce, chicken and bacon. Allow to simmer. Garnish with croutons and chives.
CHICKEN AND BACON SOUP
Enjoy our Chicken and Bacon Soup in only 30 minutes. Plus, our easy Chicken and Bacon Soup recipe serves 8, so everyone can be welcome to join.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from pan.
- Add chicken and vegetables to reserved drippings in pan; cook 5 to 8 min. or until chicken is no longer pink and vegetables are crisp-tender, stirring frequently. Whisk in flour until blended. Gradually stir in water. Add bouillon and mustard; stir until bouillon is dissolved. Simmer on medium-low heat 10 min., stirring occasionally.
- Add cheese in small batches, cooking and stirring after each addition until cheese is completely melted. (Do not allow soup to come to boil.) Serve topped with bacon.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 390 mg, Carbohydrate 9 g, Fiber 2 g, Sugar 2 g, Protein 19 g
BEST BEER CHEESE SOUP
This delicious blend of cheese, bacon, onion, basil and more is easy to make and well worth the effort.
Provided by Michelle Pope Matthews
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; drain on plate lined with paper towels; crumble.
- Melt the butter in a skillet over medium heat. Cook the onion, carrot, and celery in the butter until soft, 7 to 10 minutes. Add the bacon, basil, oregano, and green onions; cook and stir 2 minutes. Stir the flour into the mixture until completely dissolved. Pour in the chicken broth and beer; cook until heated through. Melt the processed cheese food and Cheddar cheese in the mixture in small batches. Season with garlic powder and stir.
Nutrition Facts : Calories 431.1 calories, Carbohydrate 15.7 g, Cholesterol 80.1 mg, Fat 28.8 g, Fiber 1.9 g, Protein 22.2 g, SaturatedFat 17.4 g, Sodium 922.4 mg, Sugar 2.5 g
SLOW-COOKER CHEESY CHICKEN AND BACON SOUP
How do you make chicken wild rice soup even better? Make it in the slow cooker, and add bacon!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h30m
Yield 8
Number Of Ingredients 12
Steps:
- Spray 5-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon over medium heat until crispy. With slotted spoon, transfer bacon to paper towel-lined plate; cover and refrigerate.
- Meanwhile, in medium bowl, mix flour, Montreal chicken seasoning and salt. Add chicken, and toss to coat; set aside.
- Increase heat to medium-high. Add chicken to skillet, and cook 4 to 5 minutes or until browned on first side. Turn chicken, and cook 1 to 2 minutes longer or until beginning to brown. Meanwhile, mix broth, wild rice, green onion whites, celery and carrot in slow cooker. Refrigerate green onion greens.
- Add chicken and pan drippings to rice mixture in slow cooker. Cover and cook on Low heat setting 7 to 8 hours. Chop chicken, and return to cooker; stir in 3 cups of the cheese, replace cover and heat 10 to 15 minutes or until cheese is almost melted. Stir in whipping cream. Divide soup among 8 bowls. Top with remaining 1 cup cheese, reserved bacon and green onion greens.
Nutrition Facts : Calories 540, Carbohydrate 23 g, Cholesterol 160 mg, Fat 3 1/2, Fiber 2 g, Protein 34 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 4 g, TransFat 1 g
CHEESE AND BACON SOUP
I found this on the net last year-it's a great fall soup! Serve with a crisp apple salad and a hot loaf of bread.
Provided by Diana Adcock
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large heavy bottom soup pot cook bacon until browned and crisp.
- Remove and pour off 1/2 of the drippings.
- Cook the veggies over medium heat for around 5 minutes or until tender.
- Blendnd the flour, salt and pepper.
- Slowly stir in the half and half, milk and broth.
- Add 1/2 of the cooked bacon, crumbled.
- Cover and cook until thick and bubbly, stirring occasionally for 15 minutes.
- Add the cheese stirring untel melted and well blended.
- Crumble remaining bacon and garnish the soup.
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