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Shrimp, Chicken, Bacon & Broccoli Soup

  • 6servings
  • 30minutes
  • 347calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 pound bacon cut in

  2. 1/4 inch dice

  3. 2 teaspoons onion finely minced

  4. 1 cup white wine dry

  5. 1 teaspoon celery seeds

  6. 1 1/2 pound chicken breasts boneless, skinless, cut in

  7. 1 inch strips

  8. 1 teaspoon star anise or fennel seeds

  9. 3 each tarragon sprigs or 1 TB dried

  10. 12 each shrimp raw, cleaned, jumbo

  11. 5 cups fish stock or chicken broth

  12. 2 cups broccoli florets

  13. 3/4 cups milk

  14. 1 tablespoon garlic finely minced

  15. 1 x salt and black pepper*

Instructions Jump to Ingredients ↑

  1. Set large heavy pan or dutch oven on stove over low heat and cook bacon. Stirring, 2 minutes without browning. Add wine, increase heat to high. Bring liquid to boil and cook 1 minute to burn off alcohol.

  2. Add chicken, shrimp, stock, garlic, onion, celery seed, and anise. Reduce heat to medium. If using dried tarragon add it now. Cover and cook 3 minutes. Add broccoli and milk and cook uncovered another 2 minutes. Season to taste with salt and pepper.

  3. To serve use slotted spoon to transfer bacon, shrimp, chicken to soup bowls. Return broth to boil, add butter. Turn off heat, add chopped fresh tarragon leaves if using fresh.

  4. Makes 6 servings.

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