Creamy Chicken Soup
Creamy Chicken Soup
Ingredients
- 4 bacon slices, chopped
- 1 tbsp canola oil
- 1½ cups chopped onion
- 1 lb (500 g) skinless, boneless chicken thighs, chopped
- 4 medium potatoes, peeled and chopped
- 1 qt (1 litre) chicken broth
- 1½ cups milk
- ½ tsp salt
- ¼ tsp cracked black pepper
- 1 cup whipping cream
- 2 tbsp sour cream
- 2 tbsp chopped fresh dill
Instructions
- Cook the bacon in a large pot or dutch oven over medium heat for about 5 minutes or until browned.
- Place the bacon on a paper towel and drain the fat from the pot.
- Heat the oil in the same pot on medium high heat.
- Add the onion and cook, stirring occasionally for about 5 minutes or until softened.
- Add the chicken and cook, stirring occasionally for about 5 minutes or until it is starting to brown.
- Stir in the potatoes, broth, milk and salt and pepper.
- Reduce the heat to medium low.
- Cook, partially covered and stirring occasionally for about 25 minutes or until the potatoes are softened.
- Stir in the cream and dill and cook for 2 minutes or until hot.
Notes
Make Ahead: The soup can be made 3 days ahead and stored in air tight containers in the refrigerator.
Serving Suggestion: Serve the soup with buttered sourdough toast and a salad.
Serving Suggestion: Serve the soup with buttered sourdough toast and a salad.