Shrimp, Chicken and Bacon in a Pot
Try this Shrimp, Chicken and Bacon in a Pot recipe, or contribute your own. "Poultry" and "Seafood" are two of the tags cooks chose for Shrimp, Chicken and Bacon in a Pot.
Yield: 6 Servings Ready in 1 hours
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|2 cBroccoli florets|
|Black Pepper; freshly ground|
|1 tsAniseed or fennel seed|
|1 cDry white wine|
|12 Raw jumbo shrimp|
|1 tsCelery seed|
|1/4 lbBacon; cut in 1/4-in dice|
|1 1/2 lbChicken breast meat|
|1 tbFinely minced garlic|
|3 Sprigs fresh tarragon|
|2 tbUnsalted butter|
|1 tb-Dried tarragon leaves|
|5 cFish stock or chicken broth|
|2 tsFinely minced onion|
|Salt; to taste|
Shrimp, Chicken and Bacon in a Pot Preparation
SET A LARGE, HEAVY POT or Dutch oven on the stove over low heat and cook the bacon, stirring, for 2 minutes without browning. Add the white wine, increase heat to high, bring to a boil and cook 1 minute to burn off the alcohol. Add the chicken, shrimp, broth, garlic, onions, celery seed and aniseed and decrease heat to medium. If using dried tarragon, add it now. Cover and cook 3 minutes. Add the broccoli and milk and cook, uncovered, another 2 minutes. Taste the soup for salt and pepper and add as desired. To serve, use a slotted spoon to transfer the bacon, chicken, shrimp and broccoli to soup bowls. Return the broth to a boil and add the butter. Turn off heat and add the chopped fresh tarragon leaves. Serve the soup in a tureen and ladle it into the garnished bowls at the table.
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