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View Portfolio Get in touchFrench Chicken Soup
Ingredients
- 1 tablespoon extra virgin coconut oil
- 2 cups mushrooms, quartered
- 1⁄2 cup leek, chopped
- 1⁄2 cup carrot, chopped
- 1⁄2 cup rutabaga, chopped
- 1⁄2 cup turnip, chopped
- 1 garlic clove, thinly sliced
- 1⁄2 cup white wine
- 4 cups reduced-sodium chicken broth
- 2 cups cooked chicken breasts
- 1 1⁄2 teaspoons fresh thyme, chopped
- 1 dash fresh pepper
- thyme, springs (to garnish)
Total Time:
45 min Prep:
15 min
Cook:
30 min
Yield: 6 Level: easy
Yield: 6 Level: easy
Directions
- In a large pan over medium heat add 1½ teaspoons extra virgin coconut oil and mushrooms. Sauté about 5 minutes until golden. Remove mushrooms from pan and set aside.
- Add the remaining 1½ teaspoons extra virgin coconut oil to the pan and heat over med-high heat. Add the leeks, carrots, rutabaga, turnips, and garlic and sauté 5 minutes. Stir in wine and continue to cook until liquid is reduced to ¼ cup, about 1 minute.
- Add the mushrooms, broth, chicken, thyme, and pepper. Bring to a boil, reduce heat and simmer uncovered for about 15 minutes or until vegetables are tender.
- Garnish with thyme springs.
