Recipe of the Week – Bacon Beer Cheese Soup with Chicken
It’s been so cold here that all I want is soup for supper. It seems to be the one thing that warms me through and through. Here’s a different, but easy, recipe that men love. It’s a great first course or add salad and good biscuits for quick supper.
6 slices thick cut bacon
1 pound boneless skinless chicken breast
¼ cup butter
¼ cup flour
2 teaspoons garlic powder
2 teaspoons ground chile de arbol (or cayenne pepper; to taste)
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon pepper
1 cup beer, Belgian style wheat beer (Blue Moon)
1 cup chicken broth
2 cups half and half
8 ounces mild cheddar cheese, shredded
1 teaspoon Worcestershire sauce
Warm an 8 quart pot over high heat. Using clean scissors; cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally.
Meanwhile, cut chicken into bite size pieces.
Remove bacon from pan and place on a plate. Add chicken into bacon grease to cook. Stir occasionally until chicken is cooked through. Remove chicken onto plate with bacon.
Cut butter into 1 tablespoon pieces and add to pan drippings. Whisk in flour and spices. Add beer, broth and half & half. Whisk to combine and bring to a bubble. Add cheese whisk to combine, stir until you have a smooth mixture. Add Worcestershire sauce, chicken and bacon. Stir to combine.
Allow to simmer until ready to serve, stirring occasionally. Garnish with chives and croutons. Enjoy! serves 6-8