CREAMY CHICKEN SOUP WITH BACON AND SPINACH
Creamy Chicken Soup with Bacon and Spinach is made with browned chicken and fresh vegetables. It's full of protein, very filling and yet low on carbs. It's also hearty enough to serve as a main course.
Provided by Olya
Categories Main Course Soup
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 808 kcal, Carbohydrate 14 g, Protein 39 g, Fat 66 g, SaturatedFat 28 g, Cholesterol 205 mg, Sodium 1723 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CREAMY LENTIL & SPINACH SOUP WITH BACON
A smooth, blended soup served with crispy bacon topping - a luxurious and warming bowl of goodness
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 9
Steps:
- Put the oil, onions, carrots and celery in a large saucepan, and cook for about 10 mins to soften.
- Stir in the lentils and pour in the stock. Bring to the boil, then turn down and simmer for 30-35 mins or until the lentils are soft, topping up with water if the mixture begins to dry out. Pop in the spinach and cook for a few mins more, until wilted. Blitz the soup until smooth, then stir through the cream and season. Keep the soup warm over a low heat.
- Heat a little oil in a non-stick pan over a medium heat. Add the bacon and fry until crisp and golden. Ladle the soup into bowls, drizzle with a little cream and crumble over the crispy bacon.
Nutrition Facts : Calories 479 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 2.2 milligram of sodium
CREAMY BACON MUSHROOM SOUP
I've always enjoyed cooking and recently created this rich soup. It's always a hit. You can also garnish it with chopped green onion tops or shredded Swiss cheese. For a creamier, smoother consistency, try pouring the soup through a strainer. -Nathan Mercer Inman, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in cream and broth. Gradually stir in cheese until melted. , In a small bowl, combine the cornstarch, salt, pepper and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon.
Nutrition Facts :
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