Directions
- 1Season the chicken breast with dried oregano, salt, pepper, garlic powder, and smoked paprika.
- 2Add diced bacon to a pot and cook until crispy.
- 3Remove the cooked bacon from the pot and set aside.
- 4Add the seasoned chicken to the pot with the bacon grease and sear until browned on both sides.
- 5Continue cooking the chicken all the way through, then remove, shred, and set aside.
- 6Add diced onions and diced sun-dried tomatoes to the same pot and cook.
- 7Add garlic paste to the pot.
- 8Sprinkle in flour.
- 9Deglaze the bottom of the pan with white wine.
- 10Pour in chicken broth.
- 11Add heavy cream.
- 12Add a little more seasoning to taste.
- 13Add diced potatoes.
- 14Add the shredded chicken.
- 15Bring the soup to a simmer and mix.
- 16Cover the pot and simmer for approximately 15 minutes.
- 17Add a handful of Parmesan cheese.
- 18Add fresh basil and spinach.
- 19Add the cooked bacon and mix everything together.
Ingredients
- 1 lb chicken breast
- 0.5 lb bacon diced
- 2 medium sized russet potatoes cubed
- 0.5 medium onion diced
- 0.5 cup white wine
- 2 cups chicken broth
- 1.5 cups heavy cream
- 0.5 cup Parmesan cheese
- 1 cups baby spinach
- 4 basil leaves sliced
- 4 sun dried tomatoes diced
- 2 tbsp garlic paste
- 1 tbsp flour
- 2 tsp garlic powder
- 2 tsp dried oregano
- 2 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp salt
Equipment
potplatetongswooden spoonladlebowlstove
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