If you love the flavor of Dijon chicken like I do, then I think you will like this soup. It starts with pieces of boneless chicken breast that are browned in Dijon mustard, salt and pepper. I added green beans, onions, garlic and red swiss chard to get some nice vegie flavors and texture.
I used dry tarragon but fresh would probably be even better.
The Mexican lime juice (you can use lemon) brings out all of the flavors in the soup and makes the broth taste really great.
This is a fairly simple soup to make that is really healthy. It made me think of Spring because of the citrus and tarragon flavor with the Dijon.
I shared this recipe with Potluck Sunday at Mommy’s Kitchen, Monday Mania at The Healthy Home Economist, Mouthwatering Monday at A Southern Fairytale, Homemaker Monday at 11th Heaven’s Homemaking Haven, Tasty Tuesdays at 33 Shades Of Green, Slightly Indulgent Tuesday at Simply Sugar And Gluten Free, Tuesday Night Supper Club at Fudge Ripple, Hearth And Soul Hop at A Moderate Life, Gluten Free Wednesdays at The Gluten Free Homemaker, Real Food Wednesday at Kelly The Kitchen Kop
Cut 2 pounds boneless, skinless chicken breasts into bite sized pieces and sprinkle with 1/2 teaspoon salt and 3/8 teaspoon black pepper.
Heat 2 tablespoons olive oil with 3 tablespoons Dijon mustard in large stock pot and brown the chicken pieces.
Deglaze the pot with 1/4 cup of dry white wine and brown the chicken a little more.
When chicken is browned, add:
2 cups chopped onions (leeks would be great too)
4 garlic cloves, minced
1/2 teaspoon dry tarragon (fresh would be better)
Saute vegies for a couple of minutes then add:
6 cups chicken stock
2 cups green beans, cut into pieces
3 cups red swiss chard, cut into small pieces
Add 1/4 cup more dry white wine
Cook soup down for a little bit, checking green beans so they don’t get overcooked.
Add 1 tablespoon fresh lemon or Mexican lime juice
Taste broth and adjust seasoning if necessary