Chicken Pot-Au-Feu

“Pot on fire” is the literal translation of this French phase but in food terms it refers to a French dish of meat and vegetables simmered together creating a flavorful broth. These classic French flavors unite in our surprisingly delicious first course soup. There are plenty of flavors you’ll recognize and some you won’t. That’s because in addition to chicken, leeks, carrots, chicken broth, and wine, we’re adding rutabaga and turnips. The result is a clean, fresh tasting soup that’s very skinny. One serving contains 142 calories and 4 grams of fat. A regular recipe contains 294 calories and 14 grams of fat.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  tablespoon extra virgin olive oil
• 2  cups mushrooms, quartered
• 1⁄2 cup leek, chopped
• 1⁄2 cup carrot, chopped
• 1⁄2 cup  rutabaga, chopped
• 1⁄2 cup turnip, chopped
• 1  garlic clove, thinly sliced
• 1⁄2 cup white wine
• 4  cups reduced-sodium chicken broth
• 2  cups  cooked chicken breasts
• 1 1⁄2 teaspoons fresh thyme, chopped
• 1  dash fresh pepper
•  thyme, springs (to garnish)

Directions

1. 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.
2. Add the remaining 1½ teaspoons olive oil to the pan and heat over med-high heat. Add the 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.
3. Add the mushrooms, broth, chicken, thyme, and pepper. Bring to a boil, reduce heat and simmer uncovered for about 15 minutes or until vegetables are tender.
4. Garnish with thyme springs.