Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0
Recipe by Cooking Light November 1997

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Credit: BECKY LUIGART-STAYNER

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in a Dutch oven, and add water to cover. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain chicken in a colander over a bowl; reserve 1 cup chicken broth. Remove chicken from bones, and shred meat with 2 forks. Cover and chill.

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  • Cook bacon in pan over medium-high heat until crisp; crumble and set aside.

  • Add onion and garlic to bacon drippings in pan, and sauté 7 minutes or until lightly browned. Add the bell pepper and tomatoes, and cook over medium heat 30 minutes, stirring frequently. Stir in reserved chicken broth, wine, and remaining ingredients, and bring to a boil. Partially cover tomato mixture, reduce heat, and simmer 30 minutes. Add the shredded chicken; cook 15 minutes or until thoroughly heated. Ladle goulash into soup bowls, and sprinkle with crumbled bacon.

Nutrition Facts

280 calories; calories from fat 28%; fat 8.6g; saturated fat 2.5g; mono fat 3.2g; poly fat 1.8g; protein 36.6g; carbohydrates 13.1g; fiber 1.2g; cholesterol 105mg; iron 2.2mg; sodium 820mg; calcium 57mg.
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