Drunken Chicken Soup
Submitted by angeleyestan35
Hearty chicken soup simmered with white wine, tomato sauce, potatoes, carrots, and green pepper. A whole chicken boiled tender and chunked back into a rich, veggie-loaded broth. Serve with garlic bread for a full meal.
YIELD
6 servingsPREP
5 minCOOK
45 minREADY
1 hrsThis soup starts the way all great chicken soups do: a whole bird simmered in a pot of water until the meat is fall-off-the-bone tender. But then it takes a turn. White wine and tomato sauce go into the broth, giving it a depth and warmth that plain chicken soup just can’t touch.
Once the chicken is pulled, deboned, and chunked back in, potatoes join the party and cook until they’re soft enough to break apart with a spoon. Carrots, celery, green pepper, and garlic round out a broth that’s somewhere between a classic chicken soup and a rustic stew.
Grab a loaf of crusty garlic bread for dunking and call it dinner.
Kitchen Tips
- Don’t rush the initial simmer. Let the chicken cook slowly until it’s genuinely falling apart. That’s how you get a rich, full-bodied broth instead of watery liquid.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio. Sweet wines will throw off the savory balance.
- Dice the potatoes into small cubes so they cook at the same rate and start to break down slightly, thickening the broth naturally.
- This soup is even better the next day after the flavors have had time to settle in together.
Ingredients
Directions
Place chicken pieces in pot and cover with water.
Add onion, garlic, celery, green pepper, tomato sauce, white wine and carrots.
Boil until chicken is tender.
Remove chicken; debone chicken and cut into chunks, discarding skin and bones.
Return cut-up chicken to pot.
Add potatoes and salt and pepper to taste and cook until potatoes are tender.
Serve with garlic bread.
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