Chicken BLT Soup

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