|3 tbsp (45 mL) Olive oil|
|1 Onion, finely chopped|
|3 Cloves garlic|
|½ tsp (2 mL) Salt|
|8 cups (2 L) Sodium reduced chicken broth|
|1 Russet potato, peeled and grated|
|2 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|2 Romaine hearts, roughly chopped|
|½ cup (125 mL) Whipping cream (35%)|
|½ cup (125 mL) Ready prepared Caesar dressing, divided|
|⅓ cup (80 mL) Grated Parmesan cheese|
|¾ cup (175 mL) Package Maple Leaf® Natural Selections® Bacon Pieces|
PREHEAT oven to 400°F (200°C).
HEAT olive oil in a large pot over medium-high. Add onion, garlic and salt. Cook, stirring occasionally for 4-5 minutes or until onion is soft. Add chicken broth and potato. Bring to a boil.
SEASON chicken with salt and pepper and add to the broth and potato. Return to a boil then reduce heat and simmer for 15-20 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Remove the chicken using tongs, to a plate. Set aside to cool. When chicken is cool enough to handle, shred into small pieces and set aside.
ADD lettuce and cream to the soup. Using a hand-held or regular blender, puree soup until smooth. Season with salt and pepper, return the chicken to the soup and heat through. Keep warm.
MEANWHILE combine 1/3 cup (80 mL) Caesar salad dressing, ½ cup (125 mL) Parmesan cheese and ½ cup (125 mL) of bacon bits. Slice baguette into ½” (1 cm) slices on the bias. Spread each piece evenly with the dressing mixture and place on a parchment paper lined baking tray. Bake in the preheated oven for 10 minutes or until crisp.
DIVIDE the soup between 6 serving bowls. Drizzle with remaining dressing, garnish with extra grated cheese and bacon bits and crispy baked croutons.
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