Info
- Course: Hot Appetizer
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 56 Times
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Chicken Soup with Vegetables
Cookbook
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
This recipe serves 8, and includes 1/8 teaspoon of added salt per serving.
192 kcal
3 % daily value
8 % daily value
18 % daily value
686 mg
34 mg
19 g
7 g
2 g
15 g
45 mg
747 mg
1 g
5 g
5 % daily value
