This week has been a bit of a bust in our household.  I’ve been sick since last Tuesday/Wednesday, and just when I’m finally feeling a bit better, poor W has come down with the same icky cold that started my sinus infection and bronchitis.

So, last night  I was in a total comfort food mode and wanted to channel this Tiger vs. Dragon Soup from Aarti’s (yes, the Food Network’s Star’s former blog, Aartilla the Fun that I made a few weeks ago).  But, I wanted it to taste more homey and rich, so based it on a chicken and cannellini bean soup I had made in the past, with the addition of some bacon . . . and some creamed corn.  The creamed corn gives it a delightfully sweet touch that contrasts nicely with the savory comforting richness of chicken paired with bacon.  I’m feeling better now.  But, I’ll probably have to make a new batch to get W through his sickness.   Bless his heart.  <3


  • 1 lb chicken, chopped in 1/2″ chunks
  • 4 strips bacon, chopped in 1/2″ lardons
  • 1 sweet yellow onion, diced
  • 2 cloves garlic, minced
  • a good handful of fresh basil, minced
  • couple of springs parsley, minced
  • 1 can diced tomatoes
  • 1 can cannellini beans, rinsed and drained
  • 1 can of creamed corn
  • salt and pepper to taste
  • 1 quart good quality chicken stock
  • pinch cayenne pepper



Heat a heavy pot or dutch oven over medium heat.  When the pot is hot enough, add the bacon and cook until the fat is melted down and the bacon becomes slightly crispy, about 10 minutes.  You’re going to be using the fat to brown the chicken and also sauté the veggies, so if it looks like too much fat, feel free to remove some and reserve for individual steps, or conserve for other uses.

When the bacon is nice and crispy, remove the bacon with a slotted spoon and let rest on a kitchen paper covered plate.

Next, season the chicken with salt and pepper and add to the melted bacon fat and brown on all sides until just cooked through, about 5-7 minutes.  When done, remove the chicken with a slotted spoon and reserve on another kitchen paper covered plate.

Add the onions to the already hot fat and sauté for a few minutes.  Add the garlic and sauté for another few minutes. Add the fresh basil and parsley and continue to sauté.  Things should start to smell incredibly fragrant.  Season with a bit of salt and pepper.

Combine with the diced tomatoes and cannellini beans.  Stir a bit to incorporate and get up any of the fond that has been stuck to the bottom of the pot.

Add the stock, and bring to a boil.  Once the soup has reached a boil, reduce the heat to low, add the creamed corn, pinch of cayenne (or more, to taste) chicken, and bacon back to the pot.

Cover and simmer for about 45 minutes.  Season once again with salt and pepper to taste.