This creamy chicken and bacon soup is an easy way to use up leftover roast chicken and create another meal.
Full of vegetables, including potatoes, this is a healthy and hearty soup that is a delicious way to fill up your family.
Just grab a hunk of bread and a spoon and you are ready to dig in!
There's nothing more comforting than a bowl of chicken soup and this one can be made from scratch or use the leftovers from a roast chicken. You can even use the leftover vegetables! Such an easy dinner, that is a real family favourite too.
The soup is creamy, without any cream and it comes together so quickly too, in less that 30 minutes. Perfect for busy evenings.
For the soup I use the remains of a roast chicken. The amount will vary but you will need about 250g or 9 oz for a decent portion.
If you are starting from scratch wrap 2 skinless and boneless chicken breasts loosely in foil and place on a baking tray. Roast at 180C/350F/Gas4 for about 20 minutes or until cooked through. Allow the breast to cool for a few minutes and then shred the chicken into bite size pieces with your fingers or two forks.
Alternatively use the stock for the recipe to poach the chicken, Simmer for 15-20 minutes.
For the vegetables I've used broccoli, mushrooms. sweetcorn, potatoes and onions.
Smoked bacon lardons always go well with chicken. If you can't get hold of them use some cooked ham or other smoked bacon, chopped into small pieces.
I've also used chicken stock, milk and tarragon but use your favourite herbs. Thyme, parsley and oregano all go well.
Start by getting all the vegetables chopped. Split the broccoli into florets and then chop each one into quarters sot that they quickly.
Give the mushrooms a wipe with kitchen town and then slice them.
Peel and cube the potatoes and dice the onion.
Put the smoked bacon lardons in a large pan with the onions and cook over a medium heat for about 5 minutes. The onion should be softened and the bacon cooked through. There is normally enough fat in the bacon so that there is no need to add any oil, but if you are using lean, back bacon you may need to add a tablespoon.
Tip 2 tablespoons of plain flour into the pan and cook for a minute.
If you want to make stock from scratch see this recipe for leftover duck soup, as the principle is the same. Add the stock, milk and potatoes and bring to the boil.
Now add in the mushrooms, broccoli and tarragon and simmer for about 15 minutes until the vegetables are tender.
Mix in the shredded chicken and a can of drained sweetcorn corn for a few minutes and then season to taste.
I love to serve this my chicken and bacon soup with crusty bread. It 's even better with some croutons too!
This is such a great soup for leftovers. You could use any vegetables from the roast chicken. Just cut them into bite sized pieces and add them towards the end with the shredded chicken.
It's also a good way to use up those vegetables lurking in the bottom of the fridge. Try celery, peppers, carrots, parsnips, kale or green beans. You can use frozen vegetables too.
Roast pork, duck, sausage or beef make great substitutes for chicken too.
If you are making this soup from scratch then cool and refrigerate for up to 3 days or freeze in containers.
When using leftovers it is best to eat the same day.
You can make croutons with any bread but it works well with thick white bread that is stale or dry.
Take 2 slices, cut off the crusts and then cut into cubes.
Put the bread in a bowl and drizzle over 2-3 tablespoons of oil and season with salt. Stir well then transfer to an oven tray in an even layer.
Bake for 8 to 10 minutes at 180C/350F. You could also fry them if you prefer.
More soup recipes
Chicken and Bacon Soup
- 250 g cooked chicken
- 1 diced onion
- ½ head of broccoli florets quartered
- 6 sliced mushrooms
- 140 g can of sweetcorn drained
- 200 g smoked bacon
- 2 large potatoes peeled and cubed
- 1.5 litres of chicken stock
- 200 ml milk
- 2 tbsp plain flour
- 1 tbsp dried tarragon
- seasoning to taste
- Put the lardons in a large pan with the onions and fry for 5 mins until soft.
- Add the flour and cook for 1 min.
- Pour in the stock and milk and bring to the boil with the potatoes.
- Add in the broccoli, mushrooms and tarragon and simmer for 15 mins until the vegetables are tender.
- Tip in the shredded chicken and corn and heat through.
- Season to taste and serve with crusty bread and croutons if liked.