Chicken And Bacon Soup Recipes

SLOW-COOKER CHEESY CHICKEN AND BACON SOUP

Slow-Cooker Cheesy Chicken and Bacon Soup image

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

Ingredients

4 slices thick-sliced bacon, chopped (4 oz)
1 tablespoon Gold Medal™ all-purpose flour
1 tablespoon Montreal chicken seasoning
1/2 teaspoon salt
1 package (20 oz) boneless skinless chicken thighs (about 6)
2 cartons (32 oz each) Progresso™ Chicken Broth Reduced Sodium
1 cup uncooked wild rice
1 bunch sliced green onions, whites and greens separated (1/2 cup whites, 1/2 cup greens)
1/2 cup diced celery
1/2 cup diced carrot
4 cups shredded sharp Cheddar cheese (16 oz)
1 cup heavy whipping cream

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

CHICKEN AND BACON SOUP

Chicken and Bacon Soup image

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

Ingredients

8 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 carrots, peeled, sliced
2 stalks celery, sliced
1 large onion, chopped
1/3 cup flour
1-1/4 qt. (5 cups) water
4 tsp. WYLER'S Instant Bouillon Chicken Flavored Granules
1 Tbsp. GREY POUPON Dijon Mustard
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese

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

CHICKEN AND BACON CHOWDER

Chicken and Bacon Chowder image

The original recipe for this chowder called for ground beef. One day I decided to use chicken instead. Everyone agreed they liked it even better. You're sure to enjoy it, too.

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

Ingredients

1 pound sliced bacon
3 cups chopped celery
1/2 cup diced onion
4 cups cubed peeled potatoes
3 cups chicken broth
2 cups chopped carrots
3 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cups half-and-half cream
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large soup kettle or Dutch oven, cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. , Saute celery and onion in drippings until tender. Add potatoes, broth and carrots; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Stir in remaining ingredients and heat through.

Nutrition Facts : Calories 277 calories, Fat 14g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 795mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

CHICKEN, BACON AND WHITE BEAN SOUP PORTUGUESE STYLE

Chicken, Bacon and White Bean Soup Portuguese Style image

One of Emeril Lagasse's favorites. This is a soup his mom would always cook. He describes it as a stick-to-your-ribs soup. Enjoy! Note: the dried beans need to soak for at least 8 hours. You could do that overnight (For a quick soak, bring the beans and water to a boil over high heat and cook for 2 minutes at the boil, then remove from the heat and allow to stand for 1 hour. Drain.) Prep time does not include soaking the beans.

Provided by LifeIsGood

Categories Chicken

Time 2h30m

Yield 8-12 serving(s)

Number Of Ingredients 12

Ingredients

1 lb dried white bean, rinsed and picked over (such as cannellini or great Northern)
1/2 lb bacon, cut into 1/2 inch wide pieces
2 cups yellow onions, chopped
1/2 cup celery, chopped
2 tablespoons shallots, minced
1 tablespoon minced garlic
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 quarts chicken stock
3/4 lb cooked chicken, diced
1 cup freshly grated pecorino romano cheese

Steps:

Put the beans into a large pot.
Add water to cover by 2 inches and soak for at least 8 hours or overnight.
Then drain.
Fry the bacon in a heavy stockpot over medium-high heat until crisp, about 7 minutes.
Use a slotted spoon to lift onto paper towels to drain.
Pour off all but 2 tablespoons of the bacon fat from the pot.
Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes.
Add the shallots, garlic, bay leaves, salt and cayenne.
Cook, stirring occasionally, until the shallots soften, about 1 minute.
Add the beans to the pot with the stock, and bring to a boil.
Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender, about 1 1/2 hours.
Stir in the chicken and the reserved bacon and heat through.
Remove and discard bay leaves.
Ladle into warm bowls and sprinkle with the grated cheese.

Nutrition Facts : Calories 496.9, Fat 19, SaturatedFat 5.9, Cholesterol 58.4, Sodium 918.1, Carbohydrate 47.6, Fiber 9.4, Sugar 6.8, Protein 33.9

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