Ingredients
Method
- Melt the butter in a large Dutch oven over medium heat, then add the onion and garlic. Cook until fragrant and soft.
- Add the diced bacon and cook until it turns crisp and golden.
- Toss in the potatoes and cook for 4–5 minutes, stirring occasionally.
- Add the chopped carrots and celery, cooking for another 4–5 minutes until vegetables are tender.
- Pour in the chicken broth, then add the chicken pieces, salt, pepper, and Italian seasoning. Bring the mixture to a boil.
- Reduce the heat to a simmer, cover, and cook for 15 minutes or until the chicken is cooked through and the potatoes and carrots are soft.
Nutrition
Notes
This hearty soup warms the soul on chilly evenings and makes everyone feel right at home. Perfect for family dinners or meal prep for the week.
