Arrogant Bastard Ale
Chicken Bacon Cheese Soup
(Cooking Craft)

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Arrogant Bastard Ale Chicken Bacon Cheese Soup.
Holy. Shit. Delicious.

Recipe by: Alex Jones and Amanda

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Stone Brewing Co. - Arrogant Bastard Ale
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In

our second attempt at Craft Beer Cooking we decided to tackle a monster of deliciousness…Craft Beer Chicken Bacon Cheese Soup. I am much more of a beer drinker than a beer chef. If we were maybe cooking Craft Beer Ramen Noodles or a Craft Beer PB&J then I would be your guy but, for this one I had to call in reinforcements and by “call in reinforcements” I mean have my girlfriend and her brother/my good friend come over and come up with the recipe and also cook all the food while I drink beer and eat the final product and what a final product it was. It was seriously one of the best soups that I have ever had. All of the ingredients mesh together perfectly in a smorgasbord of beery, cheesy, bacony, spicy flavor in your mouth.

Below is the recipe and instructions for you to try it out yourself. Let us know what you think down in the comments!

 

  • 1 teaspoon hot sauce
  • 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 3 cups of chicken broth
  • 4 cups of half and half
  • 2 cups of BEER of CHOICE. We added a bit more (we used Stone Brewing Co. Arrogant Bastard)
  • 1/3 cup of Butter
  • 1/3 cup of Flour
  • 6 Cups of shredded sharp cheddar
  • 1 tablespoon of Dijon Mustard
  • 2 teaspoons of dry mustard
  • 3 Chicken Breasts
  • 1 package of bacon
  • 2 jalapenos
  • 2 large potatoes

- First start with cooking your chicken and bacon. After you are done cooking the chicken it will need to be shredded and the bacon will need to be crushed up into bits.

- Second cut up large potatoes into to small chunks and boil for 10 minutes.

- Now you will start with melting the butter while adding the flour and the dried mustard. Stir to make sure it does not burn to the bottom of the pot

- Next you will add the chicken broth, beer, hot sauce, potatoes, herbs, and spices.

- Cook for about 10 minutes and then lower the heat for about 5 more. Half way through this process add your 3 shredded chicken breasts.

- Add the half and half stirring constantly. Allow simmering for about 15 minutes.

- Take the pot of the heat and very slowly add the cheese by the handfuls, slowly while continuing to stir constantly. Also while doing this process add the all the bacon.

- Stir in the Worcestershire and Dijon Mustard

- Place pot back on low heat and simmer about 15 minutes. Do not ever allow anything to boil.

- Enjoy and bask in all its soupy glory!

 

 StayThirsty-StayFoolish

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There are 2 comments

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  1. Jill

    Getting ready to make this and wondering the amount of Worcestershire to put in.

    Also, the approximate # of servings.

    I’m having a bacon themed dinner party and think this will be fantastic for the soup course!

    • Jay

      Hey Jill!

      We actually didn’t use any Worcestershire and we had 4 people all eat a couple bowls and still had a decent bit leftover…I would say it would work out well for about 6-8 people.

      Enjoy!


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