Emeril’s Chicken, Bacon, and White Bean Soup Portuguese-Style


Quantity Measure Ingredient
2 16 oz. cans white beans such as white kidney or great northern, drained and rinsed well
¼ lb. bacon, cut into ½-inch pieces
1 cup yellow onions, chopped
¼ cup celery, finely chopped
1 Tbsp. minced shallots
1 ½ tsp. garlic, minced
1 bay leaf
½ tsp. salt
1/8 tsp. cayenne pepper
1 quart chicken stock
½ lb. diced, cooked chicken
½ cup freshly grated Romano cheese


1. Fry the bacon in a heavy medium stockpot over medium-high heat until crisp, about 7 minutes. Use a slotted spoon to lift bacon onto paper towels to drain. Pour off all but 2 tablespoons of the bacon fat from the pot.
2. Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes. Add the shallots, garlic, bay leaves, salt, and cayenne. Cook, stirring occasionally, until the shallots soften, about 1 minute.
3. Add the beans to the pot with the stock, and bring to a boil. Reduce the heat to medium-low. Simmer, uncovered, stirring occasionally, until the beans are tender, about 1 ½ hours.
4. Stir in the chicken and the reserved bacon and heat through. Remove and discard bay leaf. Season to taste.
5. Ladle into warm bowl and sprinkle with the grated cheese.

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