Chicken and Bacon Soup
Servings: 6 servings
Calories: 444kcal
The bleak gloom that comes with February can be pushed to one side - at least temporarily! - with a hearty, filling, meaty soup. I'm talking about this Chicken and Bacon Soup! It's so comforting and cozy and will certainly help to eliminate those winter chills and blues!
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Ingredients
- 1 pound bacon, cut into one-inch pieces
- 2 large chicken breasts, cut in half lenthwise
- 2 tablespoons reserved bacon grease
- 1/2 cup white onion, finely chopped
- 1/2 cup celery, diced
- 1 cup carrots, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried red chili flakes, optional
- 2 teaspoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 5 cups low-sodium vegetable stock
- 2 cups canned diced tomatoes
- 2 large potatoes, peeled and diced
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1/4 cup grated parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Transfer the bacon to a large heavy-bottomed pot. Over medium heat, cook the bacon pieces until crispy. Remove the bacon from the pot with a slotted spoon and drain in a paper towel-lined bowl. Drain the bacon grease from the pot, saving two tablespoons.
- Add the reserved two tablespoons of bacon grease back into the pot along with the onions, carrots, and celery. Cook the vegetables for 8 minutes, stirring often.
- Add the garlic and stir into the vegetables.
- Stir in the oregano, basil, thyme, chili flakes (if using), paprika, salt, and ground black pepper.
- Add the vegetable stock stirring well into the vegetables.
- Add the chicken and stir into the soup mixture.
- Cook, stirring often, for 18 minutes or until the chicken is cooked. Once cooked, remove the chicken from the pot and set aside to cool.
- In the meantime, stir in the canned diced tomatoes and potatoes. Cook for 20 minutes or until the potatoes are fork-tender.
- While the potato cooks, shred the cooked chicken.
- Add the frozen green peas, frozen corn, cooked bacon, and shredded chicken to the pot. Stir gently to combine and cook for 3 minutes.
- Turn off the heat and stir in the chopped parsley.
- Ladle the soup into bowls and top with parmesan and more chopped parsley.
- Serve and enjoy!
Nutrition
Calories: 444kcal | Carbohydrates: 17g | Protein: 21g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 1736mg | Potassium: 669mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4785IU | Vitamin C: 18mg | Calcium: 103mg | Iron: 2mg