How to Make It
In a stockpot, crisp the bacon over medium-high heat. Stir in the onion and mushrooms and cook until onions are soft and translucent, 3 to 5 minutes.
Stir in chicken stock, Worcestershire sauce, red pepper flakes and cooked chicken. Bring to a gentle boil, and then reduce heat and simmer for 5 minutes.
Season with salt and pepper to taste, garnish with parsley and serve hot.