 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Ingredients:
1 slice bacon, uncooked, diced |
1/2 cup onion, chopped |
1/2 cup celery, chopped |
1 sprig fresh thyme |
1 bay leaf |
6 small red potatoes |
1 1/2 cups low sodium chicken broth or 1 1/2 cups vegetable broth |
2 cups reduced-fat milk (or a combination of almond & soymilk) |
1 red pepper, diced |
1 lb boneless skinless smoked chicken breast |
1 teaspoon fresh dill, chopped |
1 dash salt and pepper, to taste |
Directions:
1. Put the bacon in a soup pot and heat over low heat.
2. Add the onion, celery, thyme and bay leaf. Turn the heat up to medium and cook until the vegetables are soft, about 10 minutes.
3. Dice the potatoes and add them to the soup pot with the chicken broth. Simmer until the potatoes are just tender, about 10 minutes.
4. Add the milk, peppers, chicken and dill and cook until the chicken is just cooked through.
5. Remove the thyme and bay leaf. Adjust the salt and pepper to taste.
|
|