BACON BEER CHEESE SOUP WITH CHICKEN RECIPES

Steps:

• Warm an 8 quart pot over high heat.
• Using clean scissors; cut bacon into pot.
• Cook bacon until lightly crisp, stirring occasionally.
• Meanwhile, cut chicken into bite size pieces.
• Remove bacon from pan and place on a plate.
• Add chicken into bacon grease to cook. Stir occasionally until chicken is cooked through.
• Remove chicken onto plate with bacon.
• Cut butter into 1 tablespoon pieces and add to pan drippings. Whisk in flour and spices.
• Add beer, broth and half & half. Whisk to combine and bring to a bubble.
• Add cheese whisk to combine, stir until you have a smooth mixture.
• Add Worcestershire sauce, chicken and bacon. Reserve 2 slices of the bacon for garnish. Stir to combine.
• Allow to simmer until ready to serve, stirring occasionally.
• Garnish with chives and croutons and bacon.

Steps:

• In a large skillet over medium heat, cook bacon until crisp, 6 minutes. Transfer to a paper towel–lined plate to let drain, then crumble. Heat skillet with bacon fat over medium heat. Add onion and cook until soft, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 3 minutes, then add broth, milk, and beer and let simmer until thickened, 15 to 20 minutes. Add cheese and continue to simmer until slightly reduced and thickened, stirring occasionally, 5 to 8 minutes. Season generously with salt and pepper, then stir in most of the crumbled bacon. Ladle soup into bowls and top with remaining bacon. Serve warm with bread.