1teaspoonseasoningIf you use Cayennepper, limit to 1/2 teaspoon. If using Dad’s Spice Blend, use 1 tablespoon or more. Use other seasonings based on your own preferences and experience. Salt and black pepper alone are just fine.
3cupscooked chickenMake your own or use rotisserie chicken diced or torn into small pieces and bits.
garnishChives, parsley, grated cheese, and/or bacon bits are good choices.
Make BCC Soup in a Dutch oven or other pot large enough for 8 cups of liquid, Getting it heating up on medium-high heat while you dice the bacon into 1/4″ bits. Sauté bacon for 8-10 minutes while you prepare the onion and celery.
Make a 1/4″ dice of the onion and celery. When bacon is done to desired crispiness, remove to a paper towel-covered plate. Spoon off some of the bacon grease, but leave 2-4 tablespoons behind. Sauté the vegetables for 4-5 minutes.
Add garlic and seasoning to the veggies. Mix well and cook for a couple of minutes.
Add broth, bring to a low boil, reduce heat to simmer for 10 minutes.
Add HWC and cheese. Combine throughly—very important.