2 chicken breasts, cooked and diced small
4 slices bacon
2 cups chicken broth
5 medium potatoes, diced small
½ cup chopped onion
2 cups milk
1 cup evaporated milk or cream (I used cream)
salt and pepper (to taste)
1
In a large soup pot, fry bacon until crisp. Remove from the pan and crumble.
2
Add chicken broth, potatoes, and onion to the soup pan. Cover and simmer until potatoes are tender (about 10 - 15 minutes).
3
Decrease heat to medium. Add chicken, bacon, milk, and cream to the pot. Heat slowly until just under a boil (boiling will break up the milk).
4
Add salt and pepper to taste. Serves 4.
CategorySoup & Salad
Ingredients
2 chicken breasts, cooked and diced small
4 slices bacon
2 cups chicken broth
5 medium potatoes, diced small
½ cup chopped onion
2 cups milk
1 cup evaporated milk or cream (I used cream)
salt and pepper (to taste)
