Chicken and bacon are the base of this creamy soup that is garnished with lettuce, tomato and white toast.
1 pound bacon, diced
2 oz all purpose flour
4 grilled chicken breast, diced large
1 quart chicken broth
1 pint light cream
2 large beefsteak tomatoes, diced
1 head iceburg lettuce, shredded
4 slices white bread, toasted
In a large pot, cook the diced bacon over medium low heat. Cook bacon until golden brown, you should have 2 oz of bacon fat. Remove bacon and place to the side. Add flour and make a roux, cook for 1-2 minutes, add chicken stock and cream and bring to a boil. Reduce heat to a simmer. Add chicken and cooked bacon and let simmer 5 minutes. In the middle of your soup bowl, place 1/4 of your shredded lettuce. Ladle soup around lettuce and garnish with diced tomatoes and toast.