CHICKEN-Coq Au Vin Soup

By Unblond1

Ingredients

• 2 slices sodium-reduced bacon, chopped
• 2 tsp olive oil
• 450 g boneless skinless chicken thighs, cut in 3/4-inch chunks
• 500 g red-skinned potatoes, (about 4), cut in 1/2-inch cubes
• 1 pkg cremini mushrooms, thinly sliced
• 1 leek, (white and light green parts only), 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

Details

Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from canadianliving.com

Preparation

Step 1

In Dutch oven or large heavy pot, cook bacon over medium heat, stirring occasionally, until crisp, about 4 minutes. Using slotted spoon, remove to paper towel–lined plate. Set aside.

In same Dutch oven, heat oil over medium-high heat; sauté chicken until golden, about 3 minutes. Using slotted spoon, remove to plate. 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, pepper and 1 cup water; bring to boil. Reduce heat, cover and simmer gently just until potatoes are tender, about 10 minutes. Stir in bacon and chicken; cook, uncovered, until chicken is no longer pink inside, about 3 minutes. Stir in parsley.

NUTRITION:

cal 238
pro 20g
total fat 8g
sat. fat 2g
carb 19g
dietary fibre 3g
sugar 3g