Ingredients

Method

1. 1

   In a large pot over medium heat, add the diced bacon. Cook, stirring occasionally, until crispy.

2. 2

   Remove the cooked bacon from the pot and set it aside, leaving the rendered grease in the pot.

3. 3

   Season the cubed chicken breast with garlic powder, onion powder, paprika, salt, pepper, and Italian seasoning. Toss to coat evenly.

4. 4

   Add the seasoned chicken to the hot bacon grease in the pot and cook until golden brown and cooked through.

5. 5

   Once cooked, remove the chicken from the pot and set it aside.

6. 6

   In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Then, add the minced garlic and cook for another minute until fragrant.

7. 7

   Pour the chicken broth into the pot with the onions and garlic, scraping up any browned bits from the bottom.

8. 8

   Add the chopped carrots and broccoli to the pot.

9. 9

   Sprinkle in the chicken bouillon, then pour in the half and half and heavy whipping cream.

10. 10

    Stir everything together and bring the soup to a simmer. Let it simmer for 15-20 minutes, or until the broccoli is tender.

11. 11

    Add the cooked bacon and chicken back into the pot. Stir to combine.

12. 12

    Add the shredded cheddar cheese and stir until it is completely melted and the soup is creamy and warmed through.

13. 13

    Ladle the hot soup into bowls. Garnish with extra crispy bacon if desired, and enjoy.