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Rated as 4 out of 5 Stars

"Great on a cold winter night. Garnish with crumbled bacon bits."
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45 m servings 253
Original recipe yields 6 servings


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  1. In a heavy 3-quart saucepan cook bacon over medium heat until lightly browned, about 10 minutes. Do not drain fat.
  2. Stir in the margarine and heat until melted. Add lettuce and saute for 2 minutes over medium heat. Whisk in the flour and heat stirring constantly until evenly cooked, about 3 minutes. Remove from heat and stir in the hot water, chicken soup base and tomato. Season with nutmeg and cayenne. Reheat the soup to boiling, stirring frequently. Reduce to a simmer and cook for about 6 minutes, stirring occasionally until thickened. Stir in the half and half and serve hot.

Nutrition Facts

Per Serving: 253 calories; 19.2 14.2 6.2 31 616 Full nutrition

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I like this recipe and I found it very tasty...

Normally I prefer everything fresh but in this particular recipe I thought chopped can tomatoes would work better and have more flavor so that is what I used. I liked this recipe and I liked tha...