Rosemary Chicken, Bacon and Potato Soup

1. 1

   In a stockpot, crisp the bacon over medium-high heat.

2. 2

   Stir in the onion and rosemary and cook until onions are soft and translucent, about 3 minutes.

3. 3

   Stir in chicken stock, potatoes, Worcestershire sauce and cooked chicken.

4. 4

   Bring to a gentle boil, and then reduce heat and simmer for about 10 minutes or until the potatoes are tender.

5. 5

   Season with salt and pepper to taste and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.