Ingredients

Instructions

  1. In large stock pot, cook the diced sweet potato in the vegetable stock over medium-high heat for approximately 10-15 minutes.
  2. Add the chicken stock and bay leaf, reduce heat to medium-low and allow to simmer.
  3. While that's simmering, cook your bacon in a large skillet until it is crisp.
  4. Remove the bacon and let drain on paper towels.
  5. (If you aren't planning to use bacon, this is where you would heat your olive oil).
  6. Add cubed chicken to the bacon drippings (or oil) and cook (over medium heat) until just starting to turn white, stirring frequently.
  7. Crush the basil and thyme and add to chicken, stirring to mix together well.
  8. Add the Worcestershire sauce and let it all cook for about 10 minutes to blend the flavors, stirring every so often.
  9. Remove the chicken with a slotted spoon and add to the simmering stock.
  10. In same skillet put your onion, carrots, and garlic and sauté for about 10 or 15 minutes, stirring occasionally (you just want them slightly tender, not mushy).
  11. Use a slotted spoon to remove the veggies and add them to your simmering stock.
  12. Cover and simmer for approximately 1 hour or until the veggies are the consistency you like.
  13. If not thick enough for you after the hour, mix the cornstarch and water into a "slurry" and add slowly to the stock, stirring constantly, until thickened.
  14. Slowly stir in the cream and allow to warm through.
  15. If you used it, crumble the cooked bacon over top.
  16. Serve with warm rolls.