Bacon Beer Cheese Soup with Chicken

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Sometimes I am brilliant on the fly. You know what I mean; you are rushed for dinner, and you start pulling things out of your fridge and pantry and create the most spectacular meal ever. Other nights you get stuck in one mindset. Like OK, I have chicken and need to make soup. Hmmm.... Chicken noodle soup? No.

INGREDIENTS :

• 6 slices thick cut bacon
• 1 pound boneless skinless chicken breast
• 4 tablespoons unsalted butter 
• 1/4 cup all-purpose flour
• 2 teaspoons garlic powder 
• 1/4 to 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 1/2 teaspoons kosher salt
• 1 teaspoon coarse black pepper
• 1 cup beer, Belgian-style wheat beer (I used Blue Moon)
• 1 cup reduced sodium chicken stock
• 2 cups half-and-half
• 8 ounces mild cheddar cheese, shredded
• 1 teaspoon Worcestershire sauce

Garnishes

• chives, chopped
• croutons
• crisp bacon, diced

INSTRUCTIONS ;

1. Warm an 8-quart pot over medium-high heat. Using clean scissors; cut bacon into the pot. Cook bacon until it's crisp, stirring occasionally.
2. Meanwhile, cut the chicken into bite size pieces.
3. Using a slotted spoon, remove bacon from pan draining the drippings into the pan as you take out the bacon. Place the bacon inside your upside-down pot lid (or on a plate). Add chicken pieces into bacon grease to cook, sprinkle with 1 /2 teaspoon salt. Stir occasionally until chicken is completely cooked through. Remove chicken from the pot with a slotted spoon and place on the upside-down pot lid with bacon.
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for full instruction : www.theslowroasteditalian.com

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