Chicken burgany soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.0 tbsp Butter, unsalted1.0 tsp, crumbled Bay Leaf1.5 tsp Oregano, ground2.0 dash Pepper, black8.0 ounces Chicken Breast (cooked), no skin, roasted2.0 large (7-1/4" to 8-1/2" long) Carrots, raw10.0 clove Garlic1.5 slice Mushrooms, fresh0.25 cup, chopped Onions, raw2.33 tbsp Parsley2.0 cup Tomato Sauce1.0 glass (3.5 fl oz) Red Wine2.0 cup Swanson Chicken Broth 99% Fat Free3.0 serving Tomatoes, Roma, Fresh, 1 Med0.25 cup fresh basil
quarter mushroom
grill chicken
chop garlic and herbs
chop onion
Saute onion and carrots until just opaque. add garlic and cook for a few minutes more. Do not let garlic burn.
Use the wine to be glaze the pan. Let it simmer until it reduces by half.
Add chicken stock and tomato sauce let reduce until thick, and add the rest of the vegetables and let simmer and chill saw. Add the chicken and let it warm. Taste and a just spices.
Serving Size: 4servings
Number of Servings: 4.0
Recipe submitted by SparkPeople user CHEFGELMAN.
Number of Servings: 4.0
Recipe submitted by SparkPeople user CHEFGELMAN.
Nutritional Info Amount Per Serving
- Calories: 219.7
- Total Fat: 5.6 g
- Cholesterol: 45.4 mg
- Sodium: 1,185.1 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 4.3 g
- Protein: 16.9 g
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