Chicken and Vegetable Soup With White Wine

What Makes This Soup Different

The white wine is what sets this chicken and vegetable soup apart. Two cups of wine simmers with chicken stock, creating a broth with a noticeable but balanced wine flavor. Tomato paste and Pickapeppa Sauce add savory depth, while cider vinegar brings a bright finish.

The combination of Yukon Gold potatoes, sweet potato, green beans and bell pepper gives the soup a variety of textures and flavors. It’s a vegetable-packed chicken soup with a more developed broth than a traditional chicken and vegetable soup.

Ingredients You’ll Need

• Chicken Stock: Forms the savory base of the soup. Homemade is always best, or a reliable name brand.
• 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 adds a tangy, savory 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.
• Tomato Paste: Adds a tangy, savory depth that complements the wine and vegetables.
• White Wine:We added white wine to almost everything in Culinary School ,so I came to appreciate what it can bring to many recipes. Two cups give this soup its distinctive flavor. The wine remains noticeable after simmering but is balanced by the other ingredients. White wine adds brightness and another dimension of flavor. I've also used this same flavor principle in my White Wine Sauce with Chicken, where dry white wine creates a light, bright sauce for chicken breasts.
• 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.
• Yukon Gold Potatoes: Their creamy texture and ability to hold their shape make them well suited to this soup. Choose a bag of mini-potatoes.
• Sweet Potatoes: Adds a subtle sweetness that contrasts with the savory broth. You can also substitute cubed butternut squash.
• Green beans: Add color and texture to the finished soup.

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.

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, in soups and chowders, and they're great for roasting and sauteeing. Save the high starch potatoes like russets for this Slow Cooker Baked Potatoes Recipe. Their tough skins will keep the inside nice and fluffy.

If you love the combination of chicken and sweet potatoes, try my Chicken and Sweet Potato Soup next.

How To Make Chicken and Vegetable Soup

1. Step 1: Cook the chicken breasts: Spray a small casserole dish with non-stick spray and cook chicken breasts in a 350 degree oven for 30 minutes, or until juices run clear.
2. Step 2: Chop The Vegetables: While the chicken is cooking, chop the sweet potato, onion, red bell pepper and half the Yukon Gold Potatoes.

3. Step 3: Make The White Wine Broth Base: 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, Pickapeppa Sauce and dried basil.
4. Step 4: Add The Potatoes: Drop the Yukon potatoes into the simmering stock. Cover and let cook 10 minutes. Uncover and drop in sweet potato. For another hearty chicken soup featuring seasonal squash, try my Butternut Squash Chicken Soup.

5. Step 5: Sautee The Vegetables: In the meantime, heat oil in a skillet and sautee the onion and bell pepper for about 5 minutes, or until soft.
6. Step 6: Add The Tomatoes: Add the tomatoes to the vegetable mixture and stir another 3 minutes. Scrape the vegetables from the skillet into the stock mixture. Continue to simmer the soup, covered for 10 minutes.

7. Step 7: Finish The Soup: Uncover the pot and add green beans, salt and pepper. Add the cubed chicken. Continue cooking until the green beans and sweet potato are tender but not mushy. About 5 minutes.

8. Step 8: Serve The soup: Serve this chicken potato vegetable soup piping hot in shallow 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.

Storage, Freezing and Reheating

• Refrigerating: Transfer leftover soup to an airtight container and refrigerate once cooled. Enjoy within 3 to 4 days.
• Freezing: This chicken and vegetable soup freezes well. The Yukon Gold potatoes and sweet potato retain their texture after freezing, making it a convenient soup to prepare ahead. Cool the soup, transfer it to freezer-safe container and leave room for expansion. Be sure to label the container and use within 2 to 3 months.
• Reheating: Reheat refrigerated or thawed soup on the stovetop over medium heat, stirring occasionally. You can also heat individual servings in the microwave. Use a microwave safe bowl. The 50% feature is your best friend here. Microwave in 15 second increments until soup is hot enough to eat. This slow heat method will prevent any microwave food splatters.