Lunch / Dinner
Chicken BLT Soup
Looking to feed your hunger for a BLT in the middle of winter? Your search is over — this soup adaptation really hits the mark! Bring out the “b” in BLT — and double the bacon flavor — by sautéing the mirepoix (a mixture of onion, carrot, and celery) in the bacon drippings. Add the “l” and the “t” to the soup at the end of cooking to soften the lettuce without wilting it and keep the tomatoes from overcooking.
Complete the “sandwich” by garnishing the soup with homemade croutons, crisped bacon, and Parmesan Aioli. The aioli acts as the mayonnaise you’d typically spread onto your sandwich bread. You can stir in as much or as little as you like to take your soup from brothy to creamy and add tons of additional flavor. Even though chicken isn’t usually a part of a BLT, including it makes for a more filling soup.
Ingredients
COOK:
PULSE:
DEGLAZE:
FOR THE HOMEMADE CROUTONS:
FOR THE PARMESAN AIOLI:
Instructions
Cook bacon in a sauté pan until crisp; transfer to a paper-towel-lined plate. Drain all but 2 Tbsp. drippings from pan. Sear chicken in drippings over high heat until browned on both sides, about 4 minutes; transfer to a 4- to 6-qt. slow cooker.
Pulse onions, celery, carrots, and garlic in a food processor until minced; sauté in drippings in same pan over medium-high heat until liquid evaporates, 6–8 minutes.
Deglaze pan with wine and cook until nearly evaporated, 2 minutes. Add broth, bring to a boil, then transfer mixture to slow cooker. Cover slow cooker and cook chicken until fork-tender on high setting, 1½ hours. Remove chicken from soup and chop. Return chicken to soup; stir in tomatoes and romaine.
For the homemade croutons, toss baguette with oil; season with salt and pepper. Cook bread in a nonstick skillet in batches over medium heat until golden, 10–12 minutes.
For the Parmesan Aioli, purée mayonnaise, Parmesan, garlic, anchovy paste, and lemon juice in a mini food processor; season with pepper.
Top each serving with bacon, Croutons, and Parmesan Aioli.
Cook the bacon until it’s very crisp so it holds up in the soup without becoming soggy.
So they release even more flavor in the soup, mince the mirepoix vegetables in a food processer.
For bite-sized pieces, stack romaine leaves, cut down the rib, then cut leaves crosswise into strips.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 656
% Daily Value*
Total Fat 41g 63%
Saturated Fat 12g 60%
Cholesterol 144mg 48%
Sodium 1981mg 82%
Carbs 17g 5%
Fiber 5g 20%
Protein 53g
*Percent Daily Values are based on a 2,000 calorie diet.