• Chicken - *Roast your own or use 3 cups of Shredded Rotisserie Chicken
• Preheat the oven to 425°F and line a baking sheet with aluminum foil.
• Rub the chicken with olive oil and season with salt and pepper.
• Arrange the chicken on the prepared baking sheet and roast for about 25 minutes or until the internal temperature reaches 165°F.
• Remove the chicken from the oven and let it rest for a few minutes before shredding.
• Use a couple of forks to shred the chicken breasts.

Soup

• In a large soup pot, cook the sliced bacon over medium heat until it becomes crispy, stirring intermittently. Use a slotted spoon to transfer the cooked bacon to a plate lined with a paper towel. Leave the drippings in the pot.
• Add the butter to the pot and let it melt. Add the chopped onion, sliced carrots, and celery and sauté until they start to soften. Stir in the garlic and sauté until aromatic.
• Stir in the flour and cook for 2 minutes, stirring intermittently.
• Gradually add the chicken stock to the pot, stirring continuously as you go. This will help ensure that the flour doesn’t form lumps in the broth. Bring the soup to a boil, reduce the heat to low.
• Add the potatoes to the soup and simmer for 20 minutes or until the potatoes are fully cooked.
• Stir in the half and half, shredded cheddar, and Worcestershire sauce. Allow the cheese to melt and blend into the soup.
• Return the bacon to the pot and stir in the shredded chicken. Let the soup simmer for another 5 minutes or so.
• Taste the soup and adjust the seasoning with salt and pepper if needed.