3709. ROSEMARY CHICKEN, BACON and POTATO SOUP

makes four servings


4 slices bacon, cut into 1-inch pieces
1/2 medium onion, diced
1 teaspoon coarsely chopped fresh rosemary
5 cups chicken stock
1/2 pound red potatoes, cut into 1/2-inch pieces
2 teaspoons Worcestershire sauce
1 cup cooked chicken, cubed or shredded
Kosher or sea salt, to taste
Freshly ground black pepper, to taste 

In a stockpot, crisp the bacon over medium-high heat. Stir in the onion and rosemary and cook until onions are soft and translucent, about 3 minutes. 

Stir in chicken stock, potatoes, Worcestershire sauce and cooked chicken. Bring to a gentle boil, and then reduce heat and simmer for about 10 minutes or until the potatoes are tender. Season with salt and pepper to taste and serve hot. 


bacon recipe source: Todd Porter & Diane Cu (@WhiteOnRice), for Food & Wine, September 2013

3459. CHICKEN HOMINY SOUP with BACON, TOMATO and CHILES

serves four 


1 can white hominy, drained
4 cups chicken broth
1 bone in, skin on chicken breast
2 medium tomatoes quartered
3 Hatch chile, roasted, skinned and rough chopped
1 teaspoon cumin
½ teaspoon Mexican oregano
salt and pepper to taste
4 slices thick sliced bacon, cooked and broken into pieces
¼ cup cilantro, fine chopped

Add the chicken broth to a Dutch oven. Bring to a simmer and add hominy (if using dried) Let cook for 15 minutes then add chicken breast. If using canned wait until chicken is done. Cover and cook until chicken is no longer pink. Remove the chicken from broth and let cool enough to remove skin, bone and shred meat with two forks. Add tomatoes, Hatch Chile, hominy (if using canned) and spices. Add shredded chicken and bacon to the soup and simmer for 10 minutes. Sprinkle with cilantro if you wish and serve with flour tortillas.


bacon recipe source: Lea Ann Brown, Cooking On The Ranch (@OnZRanch), September 25, 2013