Cooking Instructions:

In a large pot, cook the thick-cut bacon over medium heat until crispy. Once done, remove the bacon and set it aside, reserving the drippings in the pot.

In the same pot with the bacon drippings, add a bit of olive oil if needed and sear the boneless skinless chicken breasts or thighs until browned on both sides. Remove the chicken from the pot and set aside.

Add chopped onions, minced garlic, diced celery, and sliced carrots to the pot. Sauté the vegetables until they begin to soften, about 5-7 minutes.

Return the chicken to the pot and add chicken broth, diced potatoes, and seasonings such as Worcestershire sauce, hot sauce, parsley, rosemary, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes or until the chicken is cooked through and the potatoes are tender.

Once cooked, remove the chicken from the pot, shred it, and return it to the soup. Stir in the cream or half and half, and let it simmer for an additional 5 minutes. If desired, use cornstarch to thicken the soup to your liking.

Serve the soup hot, garnished with crumbled bacon and chopped green onions for added flavor and presentation.

For the best results, be sure to taste and adjust seasonings as needed throughout the cooking process. You can also experiment with different types of cheese or additional vegetables to customize the soup to your liking.

Using rotisserie chicken can save time without sacrificing flavor, making this recipe a convenient option for busy weeknights. Enjoy your delicious chicken bacon soup!