Shrimp, Chicken, Bacon & Broccoli Soup

• 1/4 pound bacon cut in 1/4 inch dice
• 2 teaspoons onions finely minced
• 1 cup white wine dry
• 1 teaspoon celery seeds
• 1 1/2 pound chicken breasts boneless, skinless, cut in 1 inch strips
• 1 teaspoon star anise or fennel seeds
• 3 each tarragon sprigs or 1 TB dried
• 12 each shrimp raw, cleaned, jumbo
• 5 cups fish stock or chicken broth
• 2 cups broccoli florets
• 3/4 cups milk
• 1 tablespoon garlic finely minced
• 1 x salt and black pepper

1. Set large heavy pan or dutch oven on stove over low heat and cook bacon.
2. Stirring, 2 minutes without browning.
3. Add wine, increase heat to high.
4. Bring liquid to boil and cook 1 minute to burn off alcohol.
5. Add chicken, shrimp, stock, garlic, onion, celery seed, and anise.
6. Reduce heat to medium.
7. If using dried tarragon add it now.
8. Cover and cook 3 minutes.
9. Add broccoli and milk and cook uncovered another 2 minutes.
10. Season to taste with salt and pepper.
11. To serve use slotted spoon to transfer bacon, shrimp, chicken to soup bowls.
12. Return broth to boil, add butter.
13. Turn off heat, add chopped fresh tarragon leaves if using fresh.
14. Makes 6 servings.

bacon, onions, white wine, celery seeds, chicken breasts, star anise, tarragon, shrimp, fish, broccoli florets, milk, garlic, salt

Taken from recipeland.com/recipe/v/shrimp-chicken-bacon-amp-brocco-828 (may not work)