chicken, bacon, cheddar soup

Description:

This Chicken, Bacon, and Cheddar Soup is a rich, creamy, and hearty dish that’s perfect for a cozy meal. Filled with tender chicken, crispy bacon, sharp cheddar cheese, and a hint of garlic, it’s comfort food at its finest.

Total Time:

• Preparation Time: 10 minutes
• Cooking Time: 20-25 minutes
• Total Time: 30-35 minutes

Ingredients:

• 4 slices of bacon, diced
• 1 tablespoon butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 cups cooked chicken, shredded or diced (about 2 chicken breasts)
• 1 1/2 cups heavy cream or half-and-half
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Equipment:

• Large pot or Dutch oven
• Wooden spoon or spatula

Instructions:

Preparation (10 minutes):

1. Prepare the Ingredients:
   • Dice the bacon, onion, and shred or dice the cooked chicken. Mince the garlic.

Cooking the Soup (20-25 minutes):

1. Cook the Bacon:
   • In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot.
2. Sauté the Vegetables:
   • Add the butter to the pot with the bacon grease. Sauté the diced onion over medium heat until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
3. Make the Roux:
   • Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Cook for 1-2 minutes, or until the flour is lightly browned.
4. Add the Broth:
   • Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens slightly, about 5 minutes.
5. Add the Chicken and Cream:
   • Stir in the shredded or diced chicken, heavy cream (or half-and-half), and smoked paprika. Cook for another 5 minutes, until the soup is hot and bubbly.
6. Add the Cheese:
   • Reduce the heat to low and gradually stir in the shredded cheddar cheese, a handful at a time, until melted and smooth. Season with salt and pepper to taste.

Serving (5 minutes):

1. Serve the Soup:
   • Ladle the soup into bowls and top with the crispy bacon and chopped fresh parsley, if desired.

Nutritional Information (per serving, assuming 6 servings):

• Calories: 350-400
• Total Fat: 30g
  • Saturated Fat: 15g
• Cholesterol: 85mg
• Sodium: 700mg
• Carbohydrates: 6g
  • Fiber: 1g
  • Sugars: 2g
• Protein: 18g

Notes:

• Thicker Soup: If you prefer a thicker soup, add an extra tablespoon of flour to the roux or reduce the amount of chicken broth slightly.
• Lighter Option: Substitute the heavy cream with milk or half-and-half for a lighter version.
• Cheese Options: Use a combination of cheeses, like Monterey Jack or Gouda, for added flavor.

Variations:

• Add Vegetables: Include chopped carrots, celery, or broccoli for added texture and nutrition.
• Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes for a bit of heat.

Serving Suggestions:

• Serve with a side of crusty bread or a green salad.
• Top with extra shredded cheese, green onions, or a dollop of sour cream for added richness.

Enjoy this creamy, comforting chicken, bacon, and cheddar soup on a chilly day!