Try this Shrimp Chicken and Bacon in a Pot recipe, or contribute your own.
Suggest a better descriptionSET 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. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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Serving Size: 1 Serving (420g) | ||
Recipe Makes: 6 | ||
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Calories: 496 | ||
Calories from Fat: 320 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.6g | 47 % | |
Saturated Fat 18.4g | 92 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 162.5mg | 50 % | |
Sodium 573.1mg | 20 % | |
Potassium 812.5mg | 21 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 3.6g | ||
Protein 37.3g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 496
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