Bacon Beer Cheese Soup With Chicken Recipes

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SLOW-COOKER CHEESY CHICKEN AND BACON SOUP



Slow-Cooker Cheesy Chicken and Bacon Soup image

How do you make chicken wild rice soup even better? Make it in the slow cooker, and add bacon!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h30m

Yield 8

Number Of Ingredients 12

4 slices thick-sliced bacon, chopped (4 oz)
1 tablespoon Gold Medal™ all-purpose flour
1 tablespoon Montreal chicken seasoning
1/2 teaspoon salt
1 package (20 oz) boneless skinless chicken thighs (about 6)
2 cartons (32 oz each) Progresso™ Chicken Broth Reduced Sodium
1 cup uncooked wild rice
1 bunch sliced green onions, whites and greens separated (1/2 cup whites, 1/2 cup greens)
1/2 cup diced celery
1/2 cup diced carrot
4 cups shredded sharp Cheddar cheese (16 oz)
1 cup heavy whipping cream

Steps:

  • Spray 5-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon over medium heat until crispy. With slotted spoon, transfer bacon to paper towel-lined plate; cover and refrigerate.
  • Meanwhile, in medium bowl, mix flour, Montreal chicken seasoning and salt. Add chicken, and toss to coat; set aside.
  • Increase heat to medium-high. Add chicken to skillet, and cook 4 to 5 minutes or until browned on first side. Turn chicken, and cook 1 to 2 minutes longer or until beginning to brown. Meanwhile, mix broth, wild rice, green onion whites, celery and carrot in slow cooker. Refrigerate green onion greens.
  • Add chicken and pan drippings to rice mixture in slow cooker. Cover and cook on Low heat setting 7 to 8 hours. Chop chicken, and return to cooker; stir in 3 cups of the cheese, replace cover and heat 10 to 15 minutes or until cheese is almost melted. Stir in whipping cream. Divide soup among 8 bowls. Top with remaining 1 cup cheese, reserved bacon and green onion greens.

Nutrition Facts : Calories 540, Carbohydrate 23 g, Cholesterol 160 mg, Fat 3 1/2, Fiber 2 g, Protein 34 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 4 g, TransFat 1 g

CHICKEN AND BACON SOUP



Chicken and Bacon Soup image

Enjoy our Chicken and Bacon Soup in only 30 minutes. Plus, our easy Chicken and Bacon Soup recipe serves 8, so everyone can be welcome to join.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings

Number Of Ingredients 10

8 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 carrots, peeled, sliced
2 stalks celery, sliced
1 large onion, chopped
1/3 cup flour
1-1/4 qt. (5 cups) water
4 tsp. WYLER'S Instant Bouillon Chicken Flavored Granules
1 Tbsp. GREY POUPON Dijon Mustard
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese

Steps:

  • Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from pan.
  • Add chicken and vegetables to reserved drippings in pan; cook 5 to 8 min. or until chicken is no longer pink and vegetables are crisp-tender, stirring frequently. Whisk in flour until blended. Gradually stir in water. Add bouillon and mustard; stir until bouillon is dissolved. Simmer on medium-low heat 10 min., stirring occasionally.
  • Add cheese in small batches, cooking and stirring after each addition until cheese is completely melted. (Do not allow soup to come to boil.) Serve topped with bacon.

Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 390 mg, Carbohydrate 9 g, Fiber 2 g, Sugar 2 g, Protein 19 g

BEER, BACON (!) POTATO SOUP- AKA 'MAN SOUP'



Beer, Bacon (!) Potato Soup- Aka 'Man Soup' image

I would say this soup is a once a year type indulgence- if you are on a diet, turn away now. That is how powerful this soup is, even reading the ingredients will make a dieter faint. I made this after reading "The Fundamental Techniques of Classic Cuisine", by the French Culinary Institute. I went into the grocery story with a very limited knowledge of the fundmantels and a strong desire to make a potato soup that would clog my aerteries but good! I think I found it! Please consider the constitution of people you serve this to! It is not to be fed to the weak. With great soup comes great responsibility. This is not a quick soup or one of the full day-long beauties. It is in-between but it is just what you want when you feel a need to 'splurge.' I reserve the use of this soup for Super Bowl Sundays. And yes, the pun is defintely intended.

Provided by Dantana

Categories     Stew

Time 2h

Yield 10 serving(s)

Number Of Ingredients 14

4 large potatoes
2 tablespoons vegetable oil
1 dash kosher salt
1 large sweet onion
3 celery ribs
1 lb bacon
4 tablespoons butter
32 ounces chicken broth
24 ounces beer
2 green onions
1/2 cup flour
24 ounces water
1 1/2 cups sour cream, divided
16 ounces sharp cheddar cheese

Steps:

  • Bake the 4 potatoes. To do this, scrub clean, coat lightly with oil and salt them (Kosher salt strongly preferred) (nay a requirement!). Preheat oven to 400 and bake for 45 minutes. Adjust cooking time to make sure they pierce easily with a fork.
  • As the potatoes cook, chop onion and celery and start the bacon.
  • Bacon needs to be cut into 1" pieces and cook in a heavy bottom soup pot. Cook on medium heat and take it out when done (I like it crispy).
  • Once bacon is done, take out with slotted spoon and set on a plate with paper towel underneath and on top to absorb grease. I must note this is not for health, but for flavor and texture!
  • In the grease of the bacon, put in the chopped onion and celery.
  • Sautee until translucent, about 5 minutes.
  • Add the 4 T butter and stir until it melts. Yes, at first this seems like a lot of grease!
  • Sprinkle the flour (sifted if possible) onto the onion/celery mix. Add at least 1/2 cup, up to one full cup. Stirring continuously, this makes a paste.
  • You are now basically making a roux with the vegetables- called singering if you want to throw french cuisine words around!
  • Stir this until all of the flour and fats are combined smoothly. Keep stirring it another 5 minutes until it becomes a 'blonde' roux (a light tan color).
  • Slowly at first (about 1/4 cup at a time) add the chicken broth. Continue to add broth to keep the now paste-like roux softened. Add more and more at a time to get the roux into a creamy texture. It should continue to accept more liquid.
  • After about half the broth has been added you can just dump in the rest. However use common sense here. Keep stirring. You never want to let it get too watery.
  • Once all the broth has been added, bring in the two 12 oz bottles of beer. Please use a local microbrwery. I use 'winter ale'. Add this a little at a time and continue to stir. Your loving stirring is what is going to make this an awesome soup. I think I already said this, but this soup is to be used for good only. If you are planning on a nefarious use of the soup then go ahead and throw all of the ingredients in at once.
  • You (if you are good) will now have a thickly flowing base.
  • Cut the baked potatoes into 1" chunks, skins and all.
  • Add these to the pot and stir in to incorporate.
  • Using an immersion blender (or put batches into a stand up blender), mix the entire mixture into a thick stew. Add water to thin if necessaary. Don't add too much liquid until the blending is done.
  • Add 1 Cup sour cream to the soup.
  • Add 1 bag of shredded sharp cheese to the soup.
  • Let soup cook 10-20 minutes on memdium-low to blend.
  • Serve with bacon crumbled on top, some shredded cheese, sour cream and the chopped green onions.(and the pun was soouper bowl in case you did not get it!).

BACON BEER CHEESE SOUP WITH CHICKEN



BACON BEER CHEESE SOUP WITH CHICKEN image

Categories     Cheese     Chicken     Dinner     Lunch

Yield 6-8

Number Of Ingredients 16

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
chives
croutons

Steps:

  • Warm an 8 cup 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!

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