Chicken and Bacon Soup

Ingredients

• 1 pound bacon, (cut into one-inch pieces)
• 2 large chicken breasts, (cut in half lenthwise)
• 2 tablespoons reserved bacon grease
• 1/2 cup white onion, (finely chopped)
• 1/2 cup celery, (diced)
• 1 cup carrots, (diced)
• 2 cloves garlic, (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried red chili flakes, (optional)
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 5 cups low-sodium vegetable stock
• 2 cups canned diced tomatoes
• 2 large potatoes, (peeled and diced)
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1/4 cup grated parmesan cheese
• 2 tablespoons fresh parsley, (finely chopped)

Instructions

1. 1

   Transfer the bacon to a large heavy-bottomed pot. Over medium heat, cook the bacon pieces until crispy. Remove the bacon from the pot with a slotted spoon and drain in a paper towel-lined bowl. Drain the bacon grease from the pot, saving two tablespoons.

2. 2

   Add the reserved two tablespoons of bacon grease back into the pot along with the onions, carrots, and celery. Cook the vegetables for 8 minutes, stirring often.

3. 3

   Add the garlic and stir into the vegetables.

4. 4

   Stir in the oregano, basil, thyme, chili flakes (if using), paprika, salt, and ground black pepper.

5. 5

   Add the vegetable stock stirring well into the vegetables.

6. 6

   Add the chicken and stir into the soup mixture.

7. 7

   Cook, stirring often, for 18 minutes or until the chicken is cooked. Once cooked, remove the chicken from the pot and set aside to cool.

8. 8

   In the meantime, stir in the canned diced tomatoes and potatoes. Cook for 20 minutes or until the potatoes are fork-tender.

9. 9

   While the potato cooks, shred the cooked chicken.

10. 10

    Add the frozen green peas, frozen corn, cooked bacon, and shredded chicken to the pot. Stir gently to combine and cook for 3 minutes.

11. 11

    Turn off the heat and stir in the chopped parsley.

12. 12

    Ladle the soup into bowls and top with parmesan and more chopped parsley.

13. 13

    Serve and enjoy!