– bacon – yellow onion – garlic – chicken breasts – chicken broth – yukon gold potatoes – tomato – baby spinach – heavy cream – sea salt – black pepper
01.
Heat a large thick-bottomed pot on a stove top over medium-high heat and transfer the strips of bacon to the hot surface. Cook, flipping every 2 minutes or so, until bacon reaches your desired level of crispiness.
Once cooked to your liking, move the bacon to a plate and leave the bacon drippings in the large pot. Leaving the pot on medium-high heat, transfer the two chicken breasts to the hot surface and brown for 3-5 minutes per side, or until both sides are golden brown.
02.
Transfer the chicken to a plate and set aside. Add the chopped onion to the pot, and sauté, stirring occasionally, until softened, about 5-8 minutes. Add in the fresh garlic and continue sautéing another 2 minutes.
03.
04.
Transfer the chicken back to the bottom of the pot, along with the broth. Cover the pot and bring the soup mixture to a full boil. Once boiling, reduce to low heat (or medium-low heat) and cook at a gentle bubble for 45 minutes.
05.
Remove the cooked chicken breasts from the pot and transfer them to a cutting board. Use two forks to shred the chicken breasts and transfer the shredded chicken back into the pot.