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Soup: Bean, Bacon and Chicken Soup




Source of Recipe


Karin Calloway


List of Ingredients




6 slices thick-cut bacon, diced
1 medium onion, chopped (about 1 cup)
1 medium carrot, peeled and grated
1 teaspoon minced garlic
1 bay leaf
32 ounces (4 cups) reduced sodium chicken broth
2 15-ounce cans white beans, rinsed and drained
2 boneless, skinless chicken breast halves*
1 cup water
½ cup white wine
2 green onions, chopped
1 small tomato, diced


Recipe



Sauté bacon in a Dutch oven over medium heat until crisp. Remove with a slotted spoon. Pour out all but 1 tablespoon of the bacon drippings. Heat over medium-high. Add the onion, carrot and garlic and sauté until tender, about 4 minutes. Add the bay leaf, chicken broth and white beans. Bring to a boil, reduce heat and simmer 30 minutes.

While the soup simmers, bring the water and wine to a simmer in a skillet. Add the chicken breast halves and poach until cooked through, turning once, about 15 minutes. Remove from liquid and cool. Slice into strips and set aside.

Mash beans slightly using a potato masher or immersion blender, if desired. Add diced bacon and chicken strips to the soup and heat through. Serve in bowls, garnished with chopped green onions and diced tomatoes, if desired.

Makes 8 servings.