White Wine Chicken Soup

White Wine Chicken Soup

77
Miriam E D 0

"Amazing, fill-your-house-with-an-aroma-to-drool-for, easy chicken soup. The longer it cooks, the better it gets. The best is made by my mother, but the rest of us can make this wonderful facsimile. Easily multiplied, exceedingly flexible - have fun! The soup is quite good after 2 hours, but the longer it cooks, the more mellow the flavor will be. If you can, leave it for as many as 6 hours (this is a good recipe when you're in the house all day). Serve with croutons or soup nuts, if desired."

Ingredients 2 h 20 m {{adjustedServings}} servings 210 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 210 kcal
  • 10%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. In a large soup pot or Dutch oven, combine chicken, parsnips, garlic, onions, carrots, zucchini, parsley, celery, potatoes, sweet potato, soup mix, oregano, paprika, water, wine, salt and pepper. Cover and bring to a boil over high heat. Boil 30 minutes, partially covered, then reduce heat to low and simmer another 90 minutes.
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Reviews 77

  1. 116 Ratings

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Sanders
2/16/2008

I made this recipe minus the parsely and the vegetable chicken soup mix (not entirely sure what that is) and it was quite amazing. The second time I attempted this recipe, I tried it in a Crock pot. Not sure why, but it was really horrible. So don't do that.

groster
2/10/2009

I've made this soup a few times and the broth is amazing. My only complaint would be that the starchy vegetables break down into mush after it's been cooking for awhile and stirred often. If I made it again, I'd cut back on the starch and add more carrots, celery, and harder veggies. I'd also cut back a little bit on the amount of veggies to make it more brothy. Super tasty recipe!

DDTLSR4X
9/28/2005

This soup is a nice healthy treat, but I admit I liked it a little better with a some sour cream and cheese on top. It turned out very thick, hardly soupy at all, and that was even after I added a couple cups of chicken broth. If you like soupy soup, you'll need to add a lot more liquid. I couldn't find a half chicken, so I just used separate pieces (a breast, a thigh, and a couple of legs). Once the chicken was cooked and nice and tender, I used tongs to take the meat off the bone. My husband would have freaked out if he'd come across a bone in his soup!