Rosemary Chicken Chowder

OK.  New favorite soup time.  Yeah, it’s that good.  This one even trumps Bacon Corn Chowder, which was previously my favorite chowder style soup.

It’s thick and creamy and robust.  The brightness of the rosemary elevates the entire soup.  With the homemade cheesy croutons and bacon on top, Hubs and I could hardly stop eating!

Notes:

*To make the croutons, I simply chopped 2 leftover soft cheesy breadsticks and placed them under the broiler for 2-3 minutes, or until toasted.

Rosemary Chicken Chowder

Adapted slightly from Good Life Eats

2 slices bacon, cut in ½ -inch pieces

1 lb boneless skinless chicken breasts, cut small (about 2)

1 tbsp butter

1 yellow onion, diced

3 cloves garlic, minced

4 cups chicken broth

2 large rosemary sprigs (or 1 tbsp dried rosemary)

1 bay leaf

½ tsp salt

½ tsp black pepper

12 oz red potatoes, cut in bite sized chunks

2 cups lowfat milk

1/3 cup all purpose flour

4 oz cream cheese

1 (15 oz) can great northern or cannellini beans

3 oz chopped kale

Homemade croutons, to serve (see note)

In a large soup pot, cook the bacon to crisp.  Remove the bacon to drain on a paper towel lined plate, reserving the drippings.

Add the chicken to the pot and cook until browned on both sides, remove from the pan and cut into bite-sized chunks, if the chicken is not cooked through, add it back into the pan, otherwise set aside.

Add the butter and onions.  Cook until the onions are tender, about 5 minutes.  Add the garlic and cook for another minute or until fragrant.

Stir in the chicken, chicken stock, rosemary, bay leaf, salt & pepper, and potatoes.  Cook for 20 minutes, or until the potatoes are tender.  Remove the rosemary sprigs and bay leaf.

Whisk the flour into the cold milk – slowly whisk the milk mixture into the boiling soup.  Add the cream cheese and stir until the cheese is melted.

Stir in the beans and kale.  Cook until heated through and serve, topped with croutons and bacon.

Serves 4-6