Skinny French Chicken Soup (Pot-au-Feu )
Ingredients
- 1 tablespoon extra virgin olive oil, divided
- 2 cups mushrooms, quartered
- ½ cup leeks, chopped
- ½ cup carrots, chopped
- ½ cup rutabaga, chopped
- ½ cup turnips, chopped
- 1 clove garlic, thinly sliced
- ½ cup white wine
- 4 cups reduced-sodium chicken broth
- 2 cups cooked chicken breast
- 1½ teaspoon fresh thyme, chopped
- Dash of fresh pepper
- Thyme springs for garnish
Instructions
- In a large pan, over medium heat, add 1½ teaspoons olive oil and mushrooms. Sauté about 5 minutes, until golden. Remove mushrooms from pan and set aside.
- Add the remaining 1½ teaspoons olive oil to pan and heat over medium-high heat. Add 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 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.
Nutrition
Serving: 1cupCalories: 142kcalCarbohydrates: 10gProtein: 15gFat: 4gSodium: 531mgFiber: 1gSugar: 4gPlus Points: 3