Skinny French Chicken Soup (Pot-au-Feu)

“Pot on fire” is the literal translation of this French phrase, but in food terms it refers to a French dish of meat and vegetables simmered together creating a flavorful broth.  These classic French flavors unite in our surprisingly delicious first course or lite lunch soup. There are plenty of flavors you’ll recognize and some you won’t.  That’s because, in addition to chicken, leeks, carrots, chicken broth and wine, I’ve added rutabaga and turnips. One skinny serving contains 142 calories and 4 grams of fat.  It’s a wonderful change from typical chicken soup.
Skinny French Chicken Soup (Pot-au-Feu )

Helpful Tips About this Recipe

Serves 6 (1) cup servings

Food Facts

Rutabaga is believed to be a hybrid of the turnip and some form of cabbage.  It has a more recent origin than the turnip.  Rutabaga has a thin pale yellow skin and a slightly sweet, firm flesh.
Turnips have long been popular in Great Britain and northern Europe.  The true turnip has a white skin with a purple-tinged top.  It’s a root vegetable that’s easy to grow and keeps well.  Fresh turnips are available year-round.

Healthy Benefits
Rutabagas contain vitamin A and C, folate, and calcium.
Turnips contain vitamin C, some fiber, and folic acid.

Weight Watchers 
(old points) 3
Weight Watchers
SKINNY FACTS: for 1 cup serving
142 calories, 4g fat, 15g protein, 10g carbs, 1g fiber, 531mg sodium, 4g sugar
FAT FACTS: for 1 serving
294 calories, 14g fat, 29g protein, 8g carbs, 1g fiber, 1020mg sodium, 3g sugar


Skinny French Chicken Soup (Pot-au-Feu )

Skinny French Chicken Soup (Pot-au-Feu )

No ratings yet
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Side Dish, Soup
Cuisine French
Servings 6
Calories 142 kcal


  • 1 tablespoon extra virgin olive oil, divided
  • 2 cups mushrooms, quartered
  • ½ cup leeks, chopped
  • ½ cup carrots, chopped
  • ½ cup rutabaga, chopped
  • ½ cup turnips, chopped
  • 1 clove garlic, thinly sliced
  • ½ cup white wine
  • 4 cups reduced-sodium chicken broth
  • 2 cups cooked chicken breast
  • teaspoon fresh thyme, chopped
  • Dash of fresh pepper
  • Thyme springs for garnish


  • In a large pan, over medium heat, add 1½ teaspoons olive oil and mushrooms.  Sauté about 5 minutes, until golden.  Remove mushrooms from pan and set aside.
  • Add the remaining 1½ teaspoons olive oil to pan and heat over medium-high heat.  Add leeks, carrots, rutabaga, turnips and garlic and sauté 5 minutes.  Stir in wine and continue to cook until liquid is reduced to ¼ cup, about 1 minute.
  • Add mushrooms, broth, chicken, thyme and pepper.  Bring to a boil, reduce heat and simmer uncovered for about 15 minutes or until vegetables are tender.
  • Garnish with thyme springs.


Serving: 1cupCalories: 142kcalCarbohydrates: 10gProtein: 15gFat: 4gSodium: 531mgFiber: 1gSugar: 4gPlus Points: 3
Tried this recipe?Let me know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating