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    Home > Soup, Stews, Chilis > White Wine Chicken Potato Soup Recipe

    White Wine Chicken Potato Soup Recipe

    Published: Feb 24, 2018 · Modified: Aug 2, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Chicken Potato Soup

    Chicken Potato 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”.

    Potato soup with vegetables and white wine served with bread.

    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.” 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. Low calorie and low fat. I’ve been obsessed with soups ever since I was inspired by the cookbook Dairy Hollow House and their inspiration with “The Soup” A diet plan – that’s old-fashioned healthy.

    This chicken potato 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 soup so delicious.

    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:

    It seemed added white wine to 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.

     Serving the Soup:

    Serve this chicken potato 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 soup with potatoes, butternut squash, and green beans

    White Wine Chicken Potato Soup Recipe

    Chicken potato soup with vegetables served in an italian white bowl.

    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
    • Cheesy Potato Soup
    • Creamy Fingerling Potato Italian Sausage Soup
    • Creamy Sauerkraut and Sausage Soup with Potatoes
    • Easy Cheesy Vegetable Chicken Chowder (with potatoes)

    White Wine Chicken Potato Soup with Vegetables

    This is an exceptionally full-flavored soup. It practically says “bountiful harvest”. 
    5 from 2 votes
    Print Pin Rate
    Course: Soup, Stews and Chilis
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 28 minutes
    Total Time: 58 minutes
    Servings: 8
    Calories: 338kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 quarts chicken stock
    • 3 cups white wine
    • 1 Tablespoon tomato paste
    • 1 1/2 teaspoons Pickapeppa Sauce
    • 2 teaspoons dried basil
    • 3 medium potatoes 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
    • 1/2 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
    • 1/2 teaspoon cider vinegar
    Prevent your screen from going dark

    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

    If you’d like to use fresh basil instead of dried, Stack 8 – 10 fresh basil leaves with one hand, and with the other, gently slice into thin ribbon. Add the fresh basil just after you’ve added the green beans.
    A Rotisserie Chicken works great for this recipe.

    Nutrition

    Calories: 338kcal | Carbohydrates: 31g | Protein: 19g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 497mg | Potassium: 1063mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2856IU | Vitamin C: 50mg | Calcium: 92mg | Iron: 5mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    More Soup Stew and Chili Recipes

    • Sherried Black Bean And Ham Soup
    • Easy Turkey Lentil Soup with Barley
    • Jacques Pepin’s Beef Stew In Red Wine
    • Creamy Southwestern Chicken Soup

    Reader Interactions

    Comments

    1. Mary K says

      November 07, 2020 at 12:05 pm

      5 stars
      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?

      Reply
      • Lea Ann Brown says

        November 08, 2020 at 9:54 am

        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.

        Reply
    2. sue | theviewfromgreatisland says

      February 26, 2018 at 8:47 am

      I think wine enhances the flavor of food so much, and I love that little kick from the pepper sauce and the cider vinegar!

      Reply
      • Lea Ann Brown says

        March 04, 2018 at 9:41 am

        Thank so much Sue.

        Reply
    3. Larry says

      February 25, 2018 at 11:27 am

      That is quite a name for the soup but it looks delicious.

      Reply
    4. Mira Edorra says

      February 25, 2018 at 7:55 am

      5 stars
      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.

      Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

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