1 (1 ounce) package dry dry onion soup mix
1 quart warm water (110 degrees F/45 degrees C)
1 (10.5 ounce) can beef broth
3 slices bacon, chopped
season with salt and pepper to taste
In a 3 quart saucepan, stir together new onion flavor packets and water to cover. If necessary, adjust ingredients to cover the range of boiling water, adding water as necessary. When warm, remove from heat and stir in broth. Cook, stirring occasionally, until end of packet is added and chicken is no longer pink around rib bones. Remove from heat, and discard remaining packet.
To the same saucepan, add bacon, seasoning salt and pepper. Remove from heat and pour over soup, when soup thickens, pour to absorb. Cook 2 to 3 minutes, or until desired cooling consistency is reached.
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