Chicken BLT Soup

Cuisine at Home Feb 2012

Yield: 1 serving
Community Recipe from

Ingredients

  • Soup

Preparation

  1. Cook:
  2. 1 lb. bacon, diced
  3. 6 boneless chicken thighs seasoned with salt and pepper

  4. Pulse:
  5. 2 c. diced onion
  6. 1 c. ea. diced celery and carrots
  7. 8 cloves garlic, chopped

  8. Deglaze:
  9. 1/2 c. dry white wine
  10. 6 c. chicken broth
  11. 1 can diced tomatoes in juice (14.5 oz)
  12. 8 c. chopped romaine

  13. Cook bacon in pan over md. heat utnil crisp. Reserve 2 T. drippings and sear chicken over high heat until browned on both sides, about 4 minutes; transfer chicken to slow cooker. Pulse onions, celery, carrot, and garlic in food processor until minced; saute in drippings in same saute pan over med-high heat until liquid evaporates, about 6-8 minutes.

  14. Deglaze pan with wine and cook until nearly evaporated, 2 min. Add broth, bring to a boil, then transfew to slow cooker. Cover slow cooker and cook chicken until fork tender on high setting for about 1 1/2 hours. Remove chicken from soup and chop. Return to soup, stir in tomatoes, and romaine. Top each serving with bacon, croutons and parmesan aloli.

  15. Croutons:
  16. Toss 8 c. diced Italian bread with 1/4 c. olive oil, salt and pepper; cook in skillet over med heat until golden (abot 10-12 min)

  17. Parmesan Aioli:
  18. Puree
  19. 1 c. mayo
  20. 1/4 c. parmesan
  21. 1/2 t. anchovy paste
  22. 4 garlic cloves
  23. 1/2 t. lemon juice in mini chopper until smooth
  24. season with salt and pepper
January 2012

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

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