Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 slices bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- Salt and pepper, to taste
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. Add the chicken to the pot and cook until browned on all sides, about 5 minutes. Remove the chicken with a slotted spoon and set aside.
3. Add the onion, garlic, carrots, and celery to the pot and cook until the vegetables are softened, about 5 minutes.
4. Add the chicken broth, thyme, salt, and pepper to the pot and bring to a boil. Reduce the heat and simmer for 20 minutes.
5. In a small bowl, whisk together the heavy cream and flour until smooth.
6. Slowly pour the cream mixture into the pot, stirring constantly. Simmer for an additional 10 minutes, or until the soup has thickened.
7. Use an immersion blender to blend the soup until smooth, or transfer the soup to a blender and blend in batches.
8. Add the cooked chicken and bacon back to the pot and heat through.
9. Serve hot, garnished with additional bacon and thyme if desired.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 400
Fat: 25g
Carbohydrates: 9g
Protein: 35g
Substitutions for ingredients:
- Turkey bacon can be used instead of regular bacon.
- Chicken thighs can be used instead of chicken breasts.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use different herbs, such as rosemary or parsley, for a different flavor profile.
- Add frozen peas or corn for added texture and flavor.
Tips and tricks:
- To make the soup even creamier, add a dollop of sour cream or Greek yogurt before serving.
- If you don't have an immersion blender, be careful when blending the soup in a blender as it will be hot.
- To save time, cook the chicken and bacon in advance and store in the refrigerator until ready to use.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprig of thyme or a sprinkle of bacon bits.
Garnishes:
Additional bacon bits and fresh thyme.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before serving.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cawl is a traditional Welsh soup that typically includes lamb or beef, root vegetables, and leeks. This recipe puts a twist on the classic by using chicken and bacon.
Flavor profiles:
Creamy, savory, and slightly smoky.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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