2 slices bacon, chopped
2 medium yellow potatoes, diced
1 large leek, sliced
1 carrot, diced
2 stalks celery, sliced
2 cloves garlic, chopped
1 tbsp fresh thyme or 1 tsp dried
750 ml chicken bone broth
300 g cooked chicken breast, shredded
100 ml whipping cream (or coconut cream for dairy-free)
Salt & pepper to taste
2 slices bacon, chopped
2 medium yellow potatoes, diced
1 large leek, sliced
1 carrot, diced
2 stalks celery, sliced
2 cloves garlic, chopped
1 tbsp fresh thyme or 1 tsp dried
750 ml chicken bone broth
300 g cooked chicken breast, shredded
100 ml whipping cream (or coconut cream for dairy-free)
Salt & pepper to taste
Cook the bacon in a large pot over medium heat until crispy. Set aside.
Sauté the vegetables (potato, leek, carrot, celery) in the bacon fat for 5 minutes.
Add garlic and thyme. Pour in the bone broth and bring to a boil. Reduce heat, cover halfway, and simmer for 15 minutes.
Add the shredded chicken and cook for 3 more minutes.
Stir in the cream. Heat through, then season to taste.
Serve warm with crispy bacon on top.
Refrigerate leftovers for up to 3 days.
