Chicken Potato Vegetable Soup Recipe with a broth loaded with flavor and white wine. With lots of vegetables it’s as healthy as it is delicious. This is an exceptionally full flavored soup. It practically says “bountiful harvest”.
Another great brothy chicken soup recipe is this one for Chicken Soup with Sweet Potatoes, healthy and on the table in a jiff. Check that one out.
I’m thinking we better squeeze in one more healthy, hearty bowl of soup before Spring food takes over our desires. Actually I’m one of those who doesn’t mind a piping hot bowl of soup year round. Yes, even in July.
And, if I’ve said it once, I’ve said it a hundred times, soup is one of the best fad diets going. Brothy, full of vegetables and if lean meats are included – bingo.
This chicken potato vegetable soup recipe could very easily fall into that healthy clean eating category.
Golden, comforting and redolent of home cooking, chicken soup is one of the perfect, longed for foods of our childhood. A classic expression of mother-love. Soothing and homey as it is, basic chicken soup is a frequent guest our tables. A friendly flavor and oh so welcoming.
And oh so many ways to dress it up. Hearty or light, homey or exotic you’ll find many soup recipes on my site that will bring you health and happiness. I’m somewhat fanatical about them.
And with light brothy soups like this one, these three ingredients will make you a soup wizard. Pickapeppa Sauce, White Wine and Vinegar. Let’s find out what makes this chicken potato vegetable soup so delicious.
Ingredients You’ll Need
- Pickapeppa Sauce: If I were told that I could only one bottle of sauce in my refrigerator door, this would be it. A sauce for the discerning connoisseur, its mellow flavor of cane vinegar is a special compliment to many dishes. It brightens and it adds a depth of flavor. It’s awesome and it’s Jamaican. I use it in practically all my soups and you bet it found it’s way into this chicken potato soup.
- White Wine: We added white wine to almost everything in Culinary School. Pastas, soups, sauces. It simply adds a brightness and another dimension of flavor. It brings a balance of fruit and acidity to any dish. I’ve always followed the rule that you should only cook with wine that you’d drink. Friends don’t let friends use cooking wine from the grocery store. Just find a moderately priced white wine with a flavor profile that suits you. And choose one that’s dry and crisp. Sweet and oaky may not be the compliment you want for your savory meals. And unless you’ve just won the lottery, leave that $40 bottle of chardonnay in the wine fridge to enjoy with your next Shrimp dinner.
- Vinegar: Vinegar. Magical vinegar can brighten, balance and sharpen your food. Culinary school confirmed my love of the use of vinegar and that it’s as important to a cook as salt and pepper. It steps in to rescue and tame many flavors that want to bite back. Cider, wine, sherry, balsamic and distilled should be staples in your pantry. It somehow allows you to taste more flavors. Want those taste buds enhanced? Just add a teaspoon of vinegar.
What Kind Of Potatoes Are Best For Soups?
The versatile and reliable Yukon Gold potato.
The Yukon gold potato is thin skinned, smooth, waxy in texture, and relatively eye free. Its yellow-tinged flesh is richly flavored, fairly firm and moist, with medium starch content. Which means they’ll hold up to frying.
And there’s no reason to peel them. The skins are tender and tasty, just wash them well, and cube them into large bite sized chunks.
Yukon Golds are incredibly versatile. They’re superb for mashing and in soups and chowders, and they’re great for roasting and sauteeing.
Save the high starch potatoes like russet for baked potatoes, like this Slow Cooker Baked Potatoes Recipe. Their tough skins will keep the inside nice and fluffy.
Serving the Soup:
Serve this chicken potato vegetable soup piping hot in white bowls to show off the beautiful colors of the vegetables and the rich stock. Finish with grated parmesan cheese and fresh baked bread. Beautiful meal.
White Wine Chicken Potato Vegetable Soup
I hope you give this healthy robust hearty Chicken Potato Soup a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite chicken potato soup recipe, let me know, I’d love to give it a try.
More Soup Recipes with Potatoes
- Lemony Potato Soup with Mayocoba Beans
- Creamy Fingerling Potato Italian Sausage Soup
- Creamy Sauerkraut and Sausage Soup with Potatoes
- Easy Cheesy Vegetable Chicken Chowder (with potatoes)
And if you love soup as much as us, don’t miss my Soup Category. You’ll find lots of comfort food recipes including the most popular on my site for Anthony Bourdain’s New Mexico Style Beef Chili.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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White Wine Chicken Potato Vegetable Soup
Ingredients
- 2 quarts chicken stock
- 3 cups white wine
- 1 Tablespoon tomato paste
- 1 ½ teaspoons Pickapeppa Sauce
- 2 teaspoons dried basil
- 3 medium potatoes Yukon gold recommended. scrubbed. Peeled optional, cubed
- 1-2 cups butternut squash peeled and diced
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 onions diced
- 1 large red bell pepper cored, seeded and diced
- 15 ounce Canned diced tomatoes
- ½ pound fresh green beans stems removed, sliced crosswise
- Salt and pepper to tast3e
- 2 cups cooked chicken skinned, boned, cooked and cut into spoonable pieces
- ½ teaspoon cider vinegar
Instructions
- In a heavy soup pot combine the chicken stock and wine Bring to a boil. Turn down the heat to medium low and simmer. Whisk in the tomato paste and the Pickapeppa Sauce. Add the dried basil. Drop the potatoes into the simmering stock. Cover and let cook 10 minutes. Uncover and drop in butternut squash.
- Meanwhile in a 9 inch skillet, heat the butter and oil over medium heat. Add the onion and saute until translucent, 3 – 4 minutes. Add the pepper and stir fry 1 minute. Add the tomatoes and stir another 3 minutes. Scrape the vegetables from the skillet into the stock mixture. Deglaze the pan with a bit of the stock mixture and add that to the soup pot. Continue to simmer the soup, covered for 5 minutes.
- Uncover the pot and drop in the sliced green beans. Salt and pepper and keep seasoning until it's just right for you. Add the chicken. Continue cooking until the green beans and butternut squash are tender but not mushy. About 5 minutes.
- Stir in vinegar and serve immediately.
Notes
Nutrition
Chicken Potato Soup … It’s What’s For Dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Delicious!!! Just a quick question, when/where do you add the vinegar? I added it at the end. Maybe it would have been even better if I had added it earlier?
Hi Mary – thanks for the note. I’m glad you liked the soup.
You did right by adding it at the end. As I learned in Culinary School, vinegar is used to “adjust seasonings” and “balance flavors” and is always added at the end. And I’m not sure why we don’t add it during the cooking process. It may alter its flavor and powers if we do.
Thanks for letting me know, I’ll change the recipe instructions to be more clear.
I think wine enhances the flavor of food so much, and I love that little kick from the pepper sauce and the cider vinegar!
Thank so much Sue.
That is quite a name for the soup but it looks delicious.
My father had Gallbladder Surgery and needed a Basic recipe for chicken soup. I did not want to give him Cambels or progresso Canned Stuff because they have to much Sodium. This recipe was perfect and it came out fantastic thank you.