25 Minute Bacon Beer Cheese Soup with Chicken

Raven Higheagle


Sometimes I am brilliant on the fly. You know what I mean, you are rushed for dinner and you start pulling things out of your fridge and pantry and create the most spectacular dinner ever. Other nights you get stuck in one mindset. OK, I have chicken and need to make soup. Hmmm.... Chicken noodle soup. Luckily this week Bubba was incredibly inspiring. We threw some ideas around and then he said: bacon, chicken cheese. OH YAY! I got that. Before I knew what hit me I had a pot on the stove and I was making 25 Minute Bacon Beer Cheese Soup with Chicken.

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Serves 6 to 8
10 Min
25 Min
Stove Top


8 slice
thick cut bacon
1 lb
boneless skinless chicken breast
1/4 c
1/4 c
2 tsp
garlic powder
2 tsp
ground chile de arbol (or cayenne pepper; to taste)
1 tsp
smoked paprika
1 tsp
kosher salt
1 tsp
1 c
beer, belgian style wheat beer (blue moon)
1 c
chicken stock
2 c
half and half
8 oz
mild cheddar cheese,shredded
1 tsp
worcestershire sauce
chives,for garnish
croutons, parmesan, for garnish
bacon for garnish

How to Make 25 Minute Bacon Beer Cheese Soup with Chicken


  • 1Warm an 8 quart pot over high heat.
  • 2Using clean scissors; cut bacon into pot.
  • 3Cook bacon until lightly crisp, stirring occasionally.
  • 4Meanwhile, cut chicken into bite size pieces.
  • 5Remove bacon from pan and place on a plate.
  • 6Add chicken into bacon grease to cook. Stir occasionally until chicken is cooked through.
  • 7Remove chicken onto plate with bacon.
  • 8Cut butter into 1 tablespoon pieces and add to pan drippings. Whisk in flour and spices.
  • 9Add beer, broth and half & half. Whisk to combine and bring to a bubble.
  • 10Add cheese whisk to combine, stir until you have a smooth mixture.
  • 11Add Worcestershire sauce, chicken and bacon. Reserve 2 slices of the bacon for garnish. Stir to combine.
  • 12Allow to simmer until ready to serve, stirring occasionally.
  • 13Garnish with chives and croutons and bacon.

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