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Chicken Soup with Vegetables

Photo by: Joseph De Leo
Comments: 4
 

Recipe

Yield: About 2½ quarts (6 to 8 servings)

Ingredients

  • 8 cups chicken stock or canned chicken broth
  • 1 imported bay leaf
  • ½ cup dry white wine or dry white French vermouth
  • 1 cup each julienne or fine dice of onion, celery, white of leek, and carrot
  • 2 boned and skinned chicken breast halves
  • Salt and pepper

Directions

Bring stock or broth to the simmer with the bay leaf, wine, and vegetables; simmer 5 to 6 minutes, or until the vegetables are just tender. Meanwhile, cut the chicken into thin slices, and the slices into julienne matchsticks 1½ inches long. Fold them into the soup and let simmer just a minute or two, until cooked through. Correct seasoning, then let sit for 15 to 20 minutes, allowing the chicken to absorb flavors. Serve hot with melba toast or buttered toast points.


© 2000 Julia Child
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8, and includes 1/8 teaspoon of added salt per serving.

192kcal (10%)
33mg (3%)
5mg (8%)
542mcg RAE (18%)
686mg
34mg
19g
7g
2g
15g
45mg (15%)
747mg (31%)
1g (6%)
5g (7%)
1mg (5%)
 

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  • LittleChef

    01.25.11 Flag comment

    http://hannahscookingdiary.blogspot.com/

  • LittleChef

    01.25.11 Flag comment

    Thanks so much! my mom decided to take me anyway she wanted it haha thank you though for the helpful tip! :)

  • swhitmansalkin

    01.21.11 Flag comment

    In a recipe like this, you should feel free to leave out the wine. You can replace it with more stock, water, or leave it out entirely. Happy cooking!

  • LittleChef

    01.16.11 Flag comment

    What can i substitute the wine for, im not old enough to buy some on my own could someone help?

 

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