Chicken Soup with Vegetables
Source of Recipe
ww recipes
List of Ingredients
8 cups (2 L) fresh or canned chicken stock
1/2 cup (125 ml) dry white wine or dry white French
vermouth (optional)
1 bay (laurel) leaf
1 cup (250 ml) julienned or finely chopped onion
1 cup (250 ml) julienned or finely chopped celery
1 cup (250 ml) julienned or finely chopped carrots
2 boneless, skinless chicken breast halves, julienned
Salt and freshly ground pepper to taste
Recipe
Combine the stock, wine, bay leaf, and vegetables in a pot and bring
to a simmer over moderate heat. Cook until the vegetables are just
tender, 5 to 6 minutes. Add the chicken and simmer until cooked
through, 1 to 2 minutes. Correct the seasoning with salt and pepper
and keep warm over very low heat for 15 minutes before serving.
Serves 6 to 8.
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