Ingredients
- 6 bacon slices (chopped)
- 6 scallions, white parts chopped fine and green parts sliced thin
- 2 carrots, peeled and sliced thin
- 1 celery rib, sliced thin
- 1/2 teaspoon lemon pepper (or salt and pepper to taste)
- 6 tablespoons all-purpose flour
- 5 cups low-sodium chicken broth
- 1 pound red potatoes (scrubbed and cut into 1/2-inch pieces)
- 3 1/2 pound whole chicken (cooked rotisserie chicken, skin discarded, meat shredded into bite-size pieces, about 3 cups)
- 1 cup half-and-half
How to Make
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Step 1: Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes.
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Step 2: Using slotted spoon, transfer bacon to paper towel-lined plate.
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Step 3: Pour off all but 1 tablespoon fat from pot.
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Step 4: Cook scallion whites, carrots, celery, and 1/2 teaspoon salt (if using)in bacon fat until vegetables are softened, about 5 minutes.
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Step 5: Add flour and cook until golden, 1 to 2 minutes.
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Step 6: Stir in broth and potatoes and bring to boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, 10 to 12 minutes.
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Step 7: Add chicken and half-and-half and simmer until chicken is heated through, about 2 minutes. Season with lemon pepper or salt and pepper.
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Step 8: Sprinkle with bacon and scallion greens.
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Step 9: Serve.
We hope you enjoy this recipe!
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