The Soup Kitchen: An Apey's Kitchen original Coq Au Vin Blanc Soup

 Sometimes a recipe can inspire you to try something slightly different. For me it was a Coq Au Vin Blanc recipe from Half Baked Harvest. It was amazing and I loved the flavors. I thought it could make a pretty good soup and I was right! Building a soup recipe has 5 main components: fat, base, meat, veggies, and seasonings. 

The ingredients:

1 TBSP oil

1 tsp garlic powder or 1 clove

1 onion diced

1/2 C of crumbled bacon

Meatballs (see below for recipe)

3 C of veggies (mushrooms, potatoes, peas, carrots) or mushroom better than bouillon (2TBSP)

1 tsp shallot powder

1 TBSP of Herbes de Provence

2 TBSP Dijon mustard

4 C chicken broth

1.5 to 2 C of dry white wine (I used pinot grigio)

3/4 C milk

The recipe:

First cook bacon and crumble and set aside.

Sauté oil with garlic and onion. 

Add bacon and garlic and onion to slow cooker. 

Add veggies and spices. 

Add the broth and wine.

Add the meatballs.

Simmer on Low for 2 hours 

Add the milk/cream. 

Increase to Hi and cook another hour. 

Baked Chicken Meatballs

1lb ground chicken

1 medium onion diced

1 tsp garlic powder

1 egg

1 tsp Herbes de Provence

1 tsp cayenne

1 tsp salt

1 tsp black pepper

1 C panko breadcrumbs

1/2 C grated parmesan cheese

olive spray

Preheat oven to 400 degrees

Line baking sheet with parchment paper.

In a bowl combine all ingredients except the olive oil.

Mix together until combined do not over work the meat. 

Using small spoon or scoop portion out meatballs.

Spray olive oil on hands and roll the meatballs and place on baking sheet 1 in apart. 

Bake for 18-20 minutes until start to brown. 

Cool and store in fridge or freezer or add to meal.