(better than the Chicken Noodle Soup recipe, but more work)
I think a single recipe is good for my family
- 3 slices thick cut bacon
- 2 Tbsp butter
- 2 yellow onions, diced
- 2 celery ribs, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 3 C chicken broth
- 1 ¼ lb Yukon gold potatoes, peeled and diced
- ¼ tsp hot sauce, such as Tabasco
- Salt and pepper
- 4 C cooked chicken, cut into 1 inch pieces
In a large, heavy pot, cook the bacon over medium heat, turning once, until browned, 5-7 minutes. Transfer to paper towels to drain. Let cool, then crumble into pieces.
Add the butter to the bacon fat in the pan and set over medium heat. Add the onions, celery, carrots, and garlic. Saute until the vegetables are tender, about 12 minutes. Add the broth, raise the heat to high, and bring to a boil. Add the potatoes, hot sauce, 1 tsp salt, and ⅛ tsp pepper. Reduce the heat to medium-low, cover, and simmer until the potatoes are tender, 10-12 minutes. Add the chicken and cook until heated through. Season with salt and pepper and serve, sprinkled with the crumbled bacon.
William Sonoma