Combine all ingredients aside from bacon and basil leaves to a crock pot and cook on low for 6 hours or high for 3. Make sure chicken is completely cooked through.
While the soup cooks, prepare your bacon. Cook it any way you like, but I like to chop up the bacon into pieces first, then cook them in a skillet. Dry completely when done!
Once chicken is completely cooked through, remove from the crock pot and set aside to cool, then shred. I use a hand mixer!
Next you’ll blend your soup. You can do this by transferring it into a blender, or by grabbing an immersion blender and doing it right in your crock pot.
When the soup is blended and the chicken is shredded, add it all back to the crock pot and stir in ¾ of your bacon if serving a group or add it as you reheat it for leftovers. Use the remaining ¼ to garnish.
Serve warm and top with sea salt, fresh basil and the set aside bacon.
