Rosemary Chicken, Bacon and Potato Soup

Potatoes and bacon make this hearty chicken soup extra satisfying.

  • Total Time:
  • Servings: 4

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  • 4 slices bacon, cut into 1-inch pieces
  • 1/2 medium onion, diced
  • 1 teaspoon coarsely chopped fresh rosemary
  • 5 cups chicken stock
  • 1/2 pound red potatoes, cut into 1/2-inch pieces
  • 2 teaspoons Worcestershire sauce
  • 1 cup cooked chicken, cubed or shredded
  • Kosher or sea salt, to taste
  • Freshly ground black pepper, to taste

How to make this recipe

  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.

  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.

Contributed By Photo © Todd Porter & Diane Cu Published September 2013

456715 recipes/rosemary-chicken-bacon-and-potato-soup 2014-04-01T19:20:48+00:00 Todd Porter and Diane Cu soups-and-stews|4|fast|gluten-free|web-exclusive|weeknight-dinner september-2013 recipes,rosemary-chicken-bacon-and-potato-soup 456715

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