6 slices thick cut bacon
1 pound boneless skinless chicken breast
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 teaspoons garlic powder
1/4 to 1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 1/2 teaspoons kosher salt
1 teaspoon coarse black pepper
1 cup beer, Belgian-style wheat beer (I used Blue Moon)
1 cup reduced sodium chicken stock
2 cups half-and-half
8 ounces mild cheddar cheese, shredded
1 teaspoon Worcestershire sauce
crisp bacon, diced
- Warm an 8-quart pot over medium-high heat. Using clean scissors; cut bacon into the pot. Cook bacon until it’s crisp, stirring occasionally.
- Meanwhile, cut the chicken into bite size pieces.
- Visit Bacon Beer Cheese Soup with Chicken @ theslowroasteditalian.com for full instructions.