Cooking Instructions

• Cook the bacon in a 4.5-quart soup pot slowly over low heat. Once cooked, set aside on a paper towel lined plate. Reserve 2 tablespoons of bacon drippings.
• Wipe any dark spots from the pot but leave as much bacon remnants as you can.
• Season each side of the chicken with salt and pepper. Heat olive oil over medium-high heat and sear the chicken on each side until a golden crust develops, about 3 minutes per side. Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.
• Add the bacon drippings back to the pot over medium heat. Add the onions, carrots, and celery and toss to coat. Soften for 5 minutes.
• Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine.
• Stir in the flour and cook for 2 minutes, until the raw flour smell is gone.
• Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner.
• Peel the potatoes and cut into bite-sized cubes. Add them to the soup. Bring to a boil, then reduce to a simmer.
• Add the chicken back along with any juice from the plate and simmer over medium heat until the potatoes are fork tender, about 20 minutes.
• Reduce heat to low and sprinkle in the cheese. Stir in half of the chopped bacon and garnish with green onions. Serve.