Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4
© Todd Porter & Diane Cu

How to Make It

Step 1    

In a stockpot, crisp the bacon over medium-high heat. Stir in the onion and rosemary and cook until onions are soft and translucent, about 3 minutes.

Step 2    

Stir in chicken stock, potatoes, Worcestershire sauce and cooked chicken. Bring to a gentle boil, and then reduce heat and simmer for about 10 minutes or until the potatoes are tender. Season with salt and pepper to taste and serve hot.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Amanda81

Review Body: My family loved this soup. I did however modify it to my liking. I omitted the rosemary and Worcestershire, used 4 cups of broth and 1 cup water. I do recommend letting your bacon crisp well before adding the other ingredients.

Review Rating: 5

Date Published: 2017-02-27