Categories: Soup
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
Directions
-
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.
-
Meanwhile, cut the chicken into bite size pieces.
-
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.
-
Cut butter into 1 tablespoon pieces and add to pan drippings. Stir until melted. Whisk in flour and seasonings. Allow to cook for 1 minute, whisking frequently, to cook out the floury taste. Add beer and whisk to combine and cook for 2 minutes. Add chicken stock and half-and-half. Whisk to combine and reduce heat to medium. Slowly add the cheese, if you add the cheese too quickly it can become grainy, so add a little at a time whisking until it is incorporated. Stir until you have a smooth mixture. Add Worcestershire sauce and return chicken and bacon back to the pot. Stir to combine.
-
Allow to simmer until ready to serve, stirring occasionally.Garnish with croutons, chives, and bacon. Enjoy!