BECKY LUIGART-STAYNER
Yield
8 servings (serving size: 1 cup)

How to Make It

Step 1

Place chicken in a Dutch oven, and add water to cover. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain chicken in a colander over a bowl; reserve 1 cup chicken broth. Remove chicken from bones, and shred meat with 2 forks. Cover and chill.

Step 2

Cook bacon in pan over medium-high heat until crisp; crumble and set aside.

Step 3

Add onion and garlic to bacon drippings in pan, and sauté 7 minutes or until lightly browned. Add the bell pepper and tomatoes, and cook over medium heat 30 minutes, stirring frequently. Stir in reserved chicken broth, wine, and remaining ingredients, and bring to a boil. Partially cover tomato mixture, reduce heat, and simmer 30 minutes. Add the shredded chicken; cook 15 minutes or until thoroughly heated. Ladle goulash into soup bowls, and sprinkle with crumbled bacon.

Ratings & Reviews

Stacey1vg's Review

Hot_Momma_to_2
January 03, 2014
This had a great taste. I just used a whole chicken. It needs to be served with Rice or pasta.

Hot_Momma_to_2's Review

Stacey1vg
December 04, 2009
We had this last night for dinner...It was a good meal...my step daughter gave it a 4, I give it a 4, and my husband gives it a 5...so everyone enjoyed the meal. I feel that it doesn't make a whole lot for the amount of time that it takes to make...I got the tomato mixture going during the last 30 minutes of the chicken boiling...just to mulit-task a little. By the time we sat down to eat I completely forgot about the bacon bits...so we didn't eat those...lol : )