Chicken, Bacon, Mushroom Stew

This rich and satisfying soup hits all the comfort food notes. Hearty chicken and mushrooms help to satisfy hunger and leave your belly feeling warm and full. The addition of bacon and a splash of heavy cream add luxuriousness. This dish is a winner for the whole family.

• Difficulty: Medium
• Category: Lunch, Supper
• Cuisine: American
• Cooking Method: Boil, Fry, Saute, Simmer

Ingredients

• 2 chicken breasts (boiled until completely cooked)
• 6 slices bacon, chopped (reserve 2-3 TBS of bacon grease)
• 1 cup onion, diced
• 1/4 cup celery, diced
• 1 cup mushrooms, sliced (I used baby bella (Cremini) mushrooms)
• 1 tsp dried oregano
• 1 tbsp garlic, minced
• 1 tsp rubbed sage
• 1 tsp pepper
• 1 tsp poultry seasoning
• 1 cup white rice (You can use any long grain rice. )
• 4 cup chicken stock
• 2 cup water
• 2 tbsp heavy cream ((optional))
• salt to taste

Instructions

1. Boil the chicken breasts until cooked through. Shred or dice into bite-size pieces and set aside.
2. Fry the slices of bacon until crisp and drain on a paper towel. Reserve two tablespoons of bacon grease and discard the rest. Roughly chop bacon and set it aside.
3. In a large soup pot, add bacon grease and heat on medium heat. Add diced onion and celery. Saute until tender and translucent.
4. Add sliced mushrooms. Saute until the water from the mushrooms has evaporated. Add garlic and saute for one to two minutes.
5. Add oregano, sage, pepper, and poultry seasoning. Add rice to mixture and toast the rice for two to three minutes.
6. Add chicken stock, water, and chicken. Bring to a boil and reduce heat to simmer. Simmer until the rice is tender, about 15 to 20 minutes.
7. Remove from heat. Add heavy cream if desired for extra creaminess. Add salt to taste.