Yummy…. A thick cheese soup with chicken for a change of pace. Add some bacon and you have a warm tasty soup for the cold weather to come.
Start with crispy fried bacon, some onion, garlic, a few spices and some broth. Melt some cheese in and add some shredded chicken.
Almost a four but I found myself wanting some broccoli added.
Notes: I added a lot more cheese than other recipes. I wanted the thickening from the cheese and not from flour. You can add some cooked broccoli with the chicken or instead of the chicken.
Cut four strips of bacon into cubes. Don’t trim the fat, and you need it later.
Brown the bacon in a large nonstick pan. About 5-6 minutes.
When bacon is approaching crispy, add one medium onion chopped. Continue to cook until the onion is clearing, about 4 minutes. Add two cloves of crushed garlic and cook one more minute.
Add one 14 oz can of chicken broth, 1/2 t salt, 1/4 t pepper and 1/8 t of cayenne pepper. Add 2 cups of half and half. Continue to cook until it just starts to simmer.
Simmer over low heat for 4-5 minutes.
July 3, 2016