While the weather isn’t quite cooler yet, I decided that this soup, Chicken, Bacon and Potato Soup, would be a good one to make this week. I made some changes in the original recipe in order to simplify it. The biggest change was that I used rotisserie chicken instead of cooking boneless chicken thighs in the slow cooker. I also cooked everything in a stock pot since I didn’t have to cook the chicken. This recipe was really delicious and I encourage you to give it a try. If you do decide to make it, here is what you need to do…
First, cook 3 pieces of bacon in the stock pot over medium-high until they become crisp. Remove the bacon from stock pot but leave the bacon drippings in the pot. Set the bacon aside.
Sprinkle 2 cups of rotisserie chicken with salt and pepper. Add 2 cups of thinly sliced leek, 1 cup of sliced carrot, 1 cup of sliced celery, and 12 ounces of Yukon Gold potatoes that have been cut into 1/2 inch pieces to the drippings in the pan and sauté for 5 minutes. Stir in 6 cups of chicken broth or stock, scraping pan to loosen browned bits. Add the chicken along with salt, pepper, bacon (which was broken into small pieces) and 1 teaspoon of dried thyme to the pot. Cover and cook on LOW for 30 minutes or until the potatoes are tender. Add 1 cup of frozen peas and 2 cups of chopped baby spinach and cook for another 5-7 minutes. Serve and enjoy!
This was definitely a soup that deserves to be made again!