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Add a photoServings: 4
Ingredients
- 4 x Chicken breast halves
- 1/2 c. Dry white wine
- 2 x Garlic cloves
- 2 x Leeks
- 3 x Celery stalks
- 2 x Carrots*
- 1/2 x Green cabbage
- 4 x Potatoes
- 2 x Tomatoes
- 1 tsp Caraway seeds
- 2 tsp Tarragon
- 1 x Bay leaf
- 14Â 1/2 ounce chicken broth
- 1 x Parsley
Directions
- Use boned and skinned chicken breasts. Crush garlic cloves. Use white part only of leeks, wash and cut into 1" slices. Cut celery and carrots into 1" slices. Core cabbage and cut into 8 wedges. Use medium size Potatoes.
- Spray a 4-5 quart nonstick saucepot with vegetable cooking spray and place over moderate heat. Saute/fry chicken till lightly browned on both sides. Add in wine, garlic, leeks and celery. Cook 5 min. Add in carrots, cabbage, Potatoes, tomatoes, caraway seeds, tarragon (if no fresh, use 1 teaspoon dry), bay leaf and chicken broth (preferably reduced sodium and defatted). Bring to a boil over high heat; reduce heat to low. Cover and cook till vegetables are tender, about 30 min. Spoon chicken and vegetables into heated soup plates with some of the broth. Sprinkle with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 647g | |
| Recipe makes 4 servings | |
| Calories 453 | |
| Calories from Fat 123 | 27% |
| Total Fat 13.65g | 17% |
| Saturated Fat 3.88g | 16% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 322mg | 13% |
| Potassium 1591mg | 45% |
| Total Carbs 42.22g | 11% |
| Dietary Fiber 8.7g | 29% |
| Sugars 8.0g | 5% |
| Protein 35.85g | 57% |
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