Polenta Soup with Chicken and Bacon
2 tablespoons garlic oil
2 boneless, skinless, raw chicken breasts, medium diced
1 yellow onion, peeled and medium diced
2 carrots, peeled and medium diced
4 stalks celery, medium diced
2 tablespoons fresh garlic, chopped
1 1/2 quarts chicken stock
16 ounces diced tomatoes, skinned, seeded and medium diced
1 cup dry polenta
1/3 cup minced cooked bacon
1/8 cup Italian parsley, chopped
Salt and pepper to taste
Croutons and shredded parmesan for garnish
In a stock pot, add oil and saute chicken until lightly browned. Add carrots,
celery and onions, and sweat for 10 minutes. Add garlic and cook briefly without
Add chicken stock and bring to a boil. Immediately whisk in
polenta, stirring constantly for five minutes.
Turn heat down to a simmer and cook for 15 more minutes. Add
the bacon, parsley, and salt and pepper.
Taste and adjust seasonings if needed. Serve in a cup or
bowl, and top with croutons and parmesan.