Goulash soup with chicken and bacon

Fry the slices of bacon crispy in a dry hot frying pan. Remove from the pan and place on kitchen paper.

Add the oil to the shortening and fry the onion, garlic, peppers, paprika and cumin 2-3 minutes.

Put this mixture with the stock, tomatoes, potatoes and chicken in a soup pan. Cook gently for 20-25 minutes until the chicken is cooked.

Crumble half of the bacon. Remove the chicken from the pan. Remove the chicken meat from the bones and mix the chicken through the soup.

Serve the soup, sprinkled with the bacon crumbs and the parsley. Serve with the bacon slices.

Tasty with coarse brown bread.