We've tweaked the classic French dish by turning it into a hearty soup that's faster and easier than the traditional braised recipe. If you don't have redskinned potatoes, substitute with yellow-fleshed spuds.

  • Prep time 15 minutes
  • Cooking time 30 minutes
  • Total time 45 minutes
  • Portion size 6 servings



In Dutch oven or large heavy pot, cook bacon over medium heat, stirring occasionally, until crisp, about 4 minutes. Using slotted spoon, remove to paper towel–lined plate. Set aside.

In same Dutch oven, heat oil over medium-high heat; saut? chicken until golden, about 3 minutes. Using slotted spoon, remove to plate. Set aside.

In same Dutch oven, cook potatoes, mushrooms, leek and garlic over medium heat, stirring, until mushrooms and leek soften, about 3 minutes. Stir in tomato paste; cook for 1 minute. Stir in broth, wine, salt, pepper and 1 cup water; bring to boil. Reduce heat, cover and simmer gently just until potatoes are tender, about 10 minutes. Stir in bacon and chicken; cook, uncovered, until chicken is no longer pink inside, about 3 minutes. Stir in parsley.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 617 mg
  • Sugars 3 g
  • Protein 20 g
  • Calories 238.0
  • Total fat 8 g
  • Cholesterol 67 mg
  • Saturated fat 2 g
  • Total carbohydrate 19 g


  • Iron 16.0
  • Folate 13.0
  • Calcium 4.0
  • Vitamin A 5.0
  • Vitamin C 32.0
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Coq Au Vin Soup