More than ever I've been relying on quick, satisfying meals. With everyone's busy schedule I need something I can get on the table quickly and that reheats well.
I love this soup because it uses a rotisserie chicken, eliminating having to cook your own. The veggies and potatoes are also cut into smaller pieces which means faster cooking.
The texture of this soup was perfect. Not too thin, not too thick. Full of moist chicken, carrots, celery and potatoes and finished with a flavorful, creamy broth. Serve with a salad and some nice dinner rolls.
Farmhouse Chicken Chowder Cook's Country
6 slices bacon , chopped
6 scallions , white parts chopped fine and green parts sliced thin
2 carrots , peeled and sliced thin
1 celery rib , sliced thin
Salt and pepper
6 tablespoons all-purpose flour
5 cups low-sodium chicken broth
1 pound red potatoes , scrubbed and cut into 1/2-inch pieces
1. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon fat from pot. Cook scallion whites, carrots, celery, and 1/2 teaspoon salt in bacon fat until vegetables are softened, about 5 minutes. Add flour and cook until golden, 1 to 2 minutes.
2. Stir in broth and potatoes and bring to boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, 10 to 12 minutes. Add chicken and half-and-half and simmer until chicken is heated through, about 2 minutes. Season with salt and pepper. Sprinkle with bacon and scallion greens. Serve.