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Ingredients
1 Small onion, chopped
1 Large carrot, sliced
1 Pound chicken thighs, bite-sized pieces
1 1/2 Pound red potatoes, sliced
1 (32 oz) Carton chicken broth
4 Cups water
1 1/2 Cups heavy whipping cream
1/2 Pound bacon
2 1/2 Cups packed spinach, chopped
1 Teaspoon salt, or to taste
1/2 Teaspoon ground black pepper, or to taste
1/2 Teaspoon smoked paprika
Instructions
Remove any excess fat from thighs and cut into bite-size pieces. Chop bacon.
Wash and cut the potatoes into small pieces, cover with water and set aside.
In a Dutch oven, saut� the bacon until crispy, remove and reserve about 2 tablespoons of grease.
Add chicken to Dutch oven and cook through, season with salt & pepper.
Once the chicken is cooked, add the chopped onions and cook for about 3-4 minutes.
Add the carrots to the Dutch oven once the onions are cooked and saut� for an additional 4-5 minutes.
Drain the water from the potatoes and add into the Dutch oven. Add in the water, chicken broth, salt, pepper and paprika. Bring to a low boil and cook for about 10 minutes, or until potatoes are fully cooked.
Chop the spinach, add to the soup.
Add the heavy whipping cream and bacon. Bring to a soft boil and turn off the heat.