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.
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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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.