CHICKEN POTATO SOUP

Ingredients

• Bacon Crumble
• 4 slices bacon finely chopped
• ¼ cup Panko Breadcrumbs
• 1 teaspoon clean herbs thyme, rosemary, and parsley
• Chicken Potato Soup
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1 medium yellow onion chopped
• 2 ribs celery chopped
• 4 tablespoons all motive flour
• 2 cups low sodium poultry broth
• 2 ½ cups 2% milk or entire milk
• 3 massive carrots chopped
• 4 giant Russet or Yukon Gold potatoes peeled and diced about two lbs
• 2 cups shredded cheddar cheese
• 2 ½ cups cooked hen breast reduce in cubes or shredded
• Kosher salt and clean floor black pepper to taste
• 2 tablespoons sparkling herbs thyme, rosemary, and parsley

Instructions

In a small skillet over medium warmth fry the chopped bacon till brown and crispy. Add the Panko Breadcrumbs to the skillet cooking for two minutes or till gently browned whilst stirring continuously. Remove from the warmth and stir in the sparkling herbs.
Heat the olive oil and butter over medium warmth in a giant Dutch Oven or soup pot. Add the onion and celery and cook dinner till the greens are tender. Reduce the warmth to medium-low and sprinkle in the flour. Continue cooking for two minutes whilst stirring.
Slowly stir in the poultry broth and milk alternating between them. Bring the combination to a low boil then limit to a simmer. Add the carrots and potatoes and simmer till fork tender. Reduce the warmth to as low as it will go and whisk in the cheese a little at a time till melted. Add the cooked hen breast and stir to warm.
Remove from the warmness and stir in the sparkling herbs. Season with salt and pepper to taste. Dish the soup into the bowls and pinnacle with a heaping tablespoon of the bacon mixture.

Notes

The bacon collapse can be made up to 24 hours in develop and saved in an hermetic container in the fridge.
Do no longer drain the bacon grease alternatively add the bread crumbs and toast them in the bacon grease.
I like to use roasted rotisserie fowl for this recipe however you can alternative baked fowl breasts, poached chicken, grilled chicken, or even pan-fried fowl in this recipe.
The pleasant potatoes for this soup are Russets. I understand that I usually say don’t use Russet Potatoes in soup due to the fact they will begin to ruin down. Well, there is an exception to each and every rule and in this precise case, you prefer the potatoes to ruin down barely into the soup developing an ultra-creamy texture.
For aesthetic functions peel the carrots and let that stunning orange shade shine through.
Store leftovers in an hermetic container in the fridge. Reheat on the stovetop or in the microwave at a decreased power.
Freeze this soup in a heavy-duty freezer bag or sturdy freezer container for up to three months. Thaw in the fridge overnight. Reheat on the stovetop or in the microwave.

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