Ingredients

The following ingredients have 8 Servings
  • 8 slices bacon, (chopped)
  • 1/4 cup unsalted butter
  • 1 medium onion, (diced)
  • 2 medium carrots, (diced)
  • 2 stalks celery, (diced)
  • 4 cloves garlic, (minced)
  • 1/2 cup all-purpose flour
  • 4 cups low sodium chicken broth, (at room temperature)
  • 1 heaping tablespoon chicken flavored Better Than Bouillon
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • salt
  • 1/2 teaspoon black pepper
  • 3 medium russet potatoes, (peeled and cut into 1/2 inch cubes)
  • 3 cooked chicken breasts, (shredded or cut into bite-sized pieces)
  • 1 cup heavy cream
  • shredded cheddar cheese
  • green onions, (sliced)
  • crumbled bacon
  • parsley, (chopped)
  • sour cream

Instruction

  • Cook the bacon (8 slices) in a large pot or Dutch oven, stirring often, until crispy. Remove to a paper towel-lined plate; set aside. Remove and discard (or save for another recipe) all but 1/4 cup of pan drippings.
  • Add the butter (1/4 cup) to the pot and melt over medium-low heat. Saute onion (1), carrots (2), celery (2 stalks), and garlic (4 cloves) until soft, about 6-8 minutes. Sprinkle flour (1/2 cup) over vegetables and continue to cook, whisking constantly for about 2-3 minutes or until flour is lightly toasted and fragrant.
  • Remove pot from heat and slowly whisk in broth (4 cups) until smooth.
  • Return pot to heat, and add Better Than Bouillon (1 heaping tablespoon), thyme (1/4 teaspoon), bay leaf (1), salt, black pepper (1/2 teaspoon), and potatoes (3 medium). Bring to a boil, then immediately reduce heat and simmer, uncovered until potatoes are fork-tender about 20 minutes. Stir in chicken cubes (3 cooked chicken breasts), and heavy cream (1 cup) and simmer until chicken is heated through about 10 minutes.
  • Adjust seasoning, ladle into individual bowls and top as desired with cheddar cheese, green onions, and reserved bacon. Serve!