How To Prepare
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 pan and heat over medium-high heat. Add 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 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.
Serves 6- 1 cup servings
| Servings |
|
Ingredients
- 1 tablespoon extra-virgin olive oil, divided
- 2 cups mushrooms, quartered
- ½ cup leeks, chopped
- ½ cup carrots, chopped
- ½ cup rutabaga, chopped
- ½ cup turnips, chopped
- 1 1
- ½ cup white wine
- 4 cups no salt added chicken broth
- 16 oz (2 cups cooked skinless chicken breast)
- 1½ teaspoon fresh thyme, chopped
- Dash of fresh pepper
- Thyme springs for garnish
Ingredients
|
|
Share this Recipe