Coq Au Vin Soup
2 slices sodium reduced bacon, chopped
2 tsp olive oil
1 lb boneless skinless chicken thighs, cut into 3/4 inch cubes
1 lb red skinned potatoes (about 4), cut into 1/2 inch cubes
1 - 8 oz package cremini mushrooms, thinly sliced
1 leek (white and light green parts), halved lengthwise and thinly
sliced crosswise
2 cloves garlic, minced
2 Tbsp tomato paste
3 cups sodium reduced chicken broth
2/3 cup dry white wine
1/2 tsp salt
1/4 tsp pepper
2 Tbsp chopped fresh parsley
In a Dutch oven or a large heavy bottomed pot, cook bacon over medium
heat, stirring occasionally, until crisp, about 4 minutes. Using a
slotted spoon, remove to paper towel lined plate and set aside.
In the same Dutch oven, heat oil over medium high heat then saute
chicken until golden, about 3 minutes. Using a slotted spoon, remove to
plate and set aside.
IN same Dutch oven, cook potatoes, mushrooms, leek and garlic over
medium heat, stirring until mushrooms and leek soften, about 3 minutes.
Stir in tomato paste, cook for 1 minute. Stir in broth, wine, salt and
pepper and 1 cup of water then bring to a boil. Reduce heat, cover and
simmer gently just until potatoes are tender, about 10 minutes. Stir in
bacon and chicken then cook until chicken is no longer pink inside,
about 3 minutes. Stir in parsley.
Makes: 6 servings
Nutritional Information per each of 6 servings: 238 calories, 20 gr
protein, 8 gr fat (2 gr sat fat), 19 gr carbohydrates, 3 gr fiber, 3 gr
sugar, 67 mg cholesterol, 617 mg sodium, 800 mg potassium
Posted by: Darlene BC <dsharple@shaw.ca>
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