After a long day- curling up with this soup and my family is perfect. I can throw it together quickly- I often do it at nap time and then just let it sit at low on the stove or at 200 degrees in the oven till it is time to eat. If you don’t eat meat use vegetable broth and omit the chicken. This is a great dish to take a friend who is sick or just needs a pick me up! It is so easy to transport and tastes even better the next day. Enjoy!
Creamy chicken soup
5 slices of bacon cut into small chunks- optional 1 tablespoon olive oil 1 1/2 tablespoons butter 2 chicken breasts cut into small bite size chunks 2 1/2 teaspoons salt- divided 2 teaspoons pepper- divided 1 1/2 teaspoons paprika- divided 3 teaspoons Mrs. Dash garlic and herb seasoning- divided 4 small yellow potatoes peeled and cubed 3 carrots chopped 1 medium yellow onion chopped 1 celery stalk chopped 2 cloves garlic minced 3 tablespoons flour 1/4 cup vermouth or other white wine 4 cups or 1 cup chicken stock 3/4 cup half & half
– In a large pot cook the bacon if using it. Cook till crispy- set aside.
– Take bacon grease out of pan. Add 1/2 tablespoon of the olive oil and 1/2 tablespoon of the butter. Add the chicken. Season with 1 teaspoon salt, 3/4 teaspoon pepper, 1/2 teaspoon paprika and 1 teaspoon Mrs. Dash seasoning. Cook the chicken for 2-3 minutes on medium- high heat till they get a little brown.
– Add the vegetables except the garlic. Put the remaining olive oil and butter in and stir the pot. Add one more teaspoon salt, 3/4 teaspoon pepper, 1/2 teaspoon paprika and 1 teaspoon Mrs. Dash seasoning. Cook on medium- high heat for three minutes. You aren’t looking for everything to be cooked just to be some brown on the veggies for flavor.
– Turn the heat down to medium and add the garlic. Cook for 2 minutes.
– Add the flour and cook for 2-3 minutes stirring constantly.
– Add the vermouth and let it cook away.
– Add the chicken stock and remaining seasonings. Bring to a boil.
– Once boiling add the bacon back in. Simmer for 30-40 minutes. Add the half & half before serving and season to taste.
Serves 4-6. Serve with crescent rolls.
I recommend using Kitchen Basics stock with this recipe. It is such a yummy stock! Hope you love it =) Tune in tomorrow for chopped salad with gorgonzola and avocado!