I’m never making chicken soup without bacon again. It is that delicious. I whipped up a batch of chicken soup yesterday because my throat was sore and the pantry was Ramen-less. But I didn’t have enough chicken stock on hand for the soup, so I knew I was going to have to supplement with water. In the past when I have added plain water instead of chicken stock, the finished product tasted more like hot water than hot soup.

So this time I added bacon.

I’m so glad I did. Here’s my new – and very easy – recipe for chicken soup with bacon. I estimate this easy dinner recipe costs about $7 and makes 6-7 large servings. That’s a lot cheaper than take out when you feel sick!

Ingredients

3 slices bacon, chopped into 1-inch pieces (or if it’s frozen, just slice an inch off the whole block)

2 14.5 oz cans chicken stock (I prefer the low sodium kind)

29 ounces of water (refill empty chicken stock cans)

4 carrots, chopped into 1/2 inch slices

3 potatoes, chopped medium

2 skinless boneless chicken breasts, cut into bite size pieces (1 piece of chicken works, too, especially if you cut it into small pieces)

1 large yellow onion, chopped large

14.5 oz diced tomatoes

8 oz tomato sauce

1 14.5 oz can of corn – optional

Salt and pepper to taste

Directions

In large stock pot, brown bacon bits. Add stock, water, carrots, potatoes, chicken, onions, tomatoes, tomato sauce, corn, and spices. Cook on high heat until boiling and let it boil for about 10 minutes. Then lower heat so that soup simmers and continue cooking for at least one hour before serving. Eat!

What fall favorites are you thinking about cooking now that temperatures are dropping?