Chicken And Bacon Soup Recipes

CREAMY CHICKEN SOUP WITH BACON AND SPINACH

Steps:

• BACON: Preheat oven to 400 F. Line a large baking sheet with aluminum foil or parchment paper. Arrange bacon strips and cook for 15 to 20 minutes, depending on how crispy you like your bacon. Transfer cooked bacon to a paper towel-lined platter that will absorb extra grease. Chop into 1 inch slices.
• CHICKEN: Season whole chicken breasts with salt, pepper, paprika, red pepper flakes and set aside.
• Heat olive oil in a large deep skillet. Add seasoned chicken breasts and cook on each side on medium high heat for a total of 3-4 minutes until it's nicely browned.
• Remove browned chicken from the pan, slice it in thick strips and return it back to the skillet.
• Add sliced garlic in the last minute of cooking chicken, cook for 1-2 minutes until browned and fragrant.
• TOMATOES and SPINACH: Add chopped tomatoes to the chicken and cook for 3 minutes on medium until tomatoes release their juices. Add fresh spinach and cook until it wilts. Add bacon pieces.
• SOUP: Stir in chicken broth, Italian seasoning and heavy cream; and bring the mixture to boil. Reduce to simmer and slowly add grated Parmesan cheese - until the cheese melts and makes the soup slightly thicker. Remove from heat.
• Serve immediately.

SLOW-COOKER CHEESY CHICKEN AND BACON SOUP

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.

CHICKEN AND BACON SOUP

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.

BACON AND POTATO SOUP

Steps:

• Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
• Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
• Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
• Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.