Wednesday, April 29, 2015


makes four servings

6 slices bacon, chopped into ½ inch pieces
1 onion, peeled and chopped
4 carrots, peeled and sliced thin
2 celery ribs, cut into ½ inch pieces
2 teaspoons salt
1 teaspoon dried thyme
6 tablespoons flour
4 cups chicken broth
2 large red potatoes, cut into ½ inch dice
3 cups shredded cooked chicken
1 cup half and half
2 scallions, chopped

Cook bacon in a large Dutch oven or other heavy pot until crisp. Remove with slotted spoon and set aside, leaving the bacon drippings in the pot. Add onion, carrots, celery, salt and thyme and cook over medium heat until the vegetables soften, about 5 minutes. Add flour, stir and cook another 2 minutes. Add broth and potatoes and bring to a simmer. Cook for about 10 minutes or until potatoes are done. Add chicken and half and half and simmer another 5 minutes. Taste and add salt and pepper as needed. Stir in cooked bacon and scallions and serve.

bacon recipe source: Kate Morgan Jackson, Framed Cooks (@FramedCooks), December 13, 2012

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