By The Canadian Living Test Kitchen
1. In a large saucepan, fry bacon over medium heat until crisp. Transfer bacon to paper towel-lined plate. Set aside.
2. Drain fat from pan; add 8 cups water, chicken, onion, celery and salt; bring to a boil. Reduce heat and simmer until chicken is no longer pink inside, about 15 minutes. Remove chicken and shred using 2 forks. Set aside.
3. Return chicken stock mixture to medium-high heat. Add potato and pepper; simmer for 5 minutes. Add broccoli; cook until all vegetables are tender, about 10 minutes. Let cool slightly.
4. In batches, transfer soup to blender; add 3/4 cup (175 mL) of the cheese. Blend until smooth; reheat if necessary. Ladle into bowls; top with chicken, bacon, croutons (if desired) and remaining cheese.
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|Serving Size: 1 Serving (368g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 189 (48%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 37.1mg||11 %|
|Sodium 717.7mg||25 %|
|Potassium 1117.3mg||29 %|
|Total Carbohydrate 37.4g||11 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 29.3g|
|Protein 17.3g||25 %|
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Calories per serving: 393
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