5 strips bacon
2 onions, thinly sliced
3 teaspoons Worcestershire sauce
1 teaspoon garlic powder
2 cups chicken broth
1 teaspoon salt
Place bacon in a large, deep skillet. Cook over medium high heat for 2 minutes, or until crisp. Remove bacon, and drain.
Combine onions with 2 teaspoons Worcestershire sauce; cook over medium heat until onions are translucent. Remove from skillet. Stir in garlic powder and cook until mixture is thickened. Stir in broth, salt and chicken. Continue cooking, stirring constantly, for about 1 minute. Reduce heat to low so that soup can bubble. Reduce heat to medium-low and simmer for about 15 minutes, stirring occasionally.