• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking On The Ranch logo

  • Home
  • About
  • Recipe Roundup
  • Contact Me
  • Join Community
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Soups, Stews, & Chilis
  • About
  • Recipe Roundup
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    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: 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. Their tough skins will keep the inside nice and fluffy.

     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 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)

    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.

    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 minutes
    Cook Time: 28 minutes minutes
    Total Time: 58 minutes 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 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
    • 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

    • Two bowls of spicy tomato soup served with bread.
      Spicy Tomato Soup From Canned Tomatoes
    • Fingerling potatoes and sausage soup.
      Easy Creamy Sausage Potato Soup
    • Black bean soup with ham and carrots.
      Sherried Black Bean And Ham Soup
    • Lentil soup with turkey, barley and vegetables in a large white bowl.
      Easy Turkey Lentil Soup with Barley

    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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

    More about me →

    Time To Grill!

    • Grilled t-bone steaks served with potatoes and cowboy butter dipping sauce.
      Grilled T-Bone Steaks with Cowboy Butter
    • Beef kabobs on a bed of fresh spinach.
      Curry Lemon Grilled Steak Kebabs
    • Grilled chicken kabobs with pineapple salsa.
      Maple Glazed Grilled Chicken Kabobs
    • Steakhouse burger with fry sauce served with onion rings.
      Steakhouse Burger with Fry Sauce
    Taco recipes

    Dessert Recipes

    • Chile Chocolate Bourbon Cake with Chocolate Bourbon Frosting
    • No bake key lime pie garnished with whipped cream and limes
      Key Lime Pie Recipe – No Bake
    • Strawberry tart recipe with lemon cream filling
      Strawberry Tart Recipe with Lemon Cream Cheese Filling
    • Cream Cheese Cherry Delight.
      Cherry Delight, No Bake Old Fashioned Cream Cheese Cherry Dessert

    Reader's Favorites

    • Chunky Homemade blue cheese dressing to serve on a wedge salad
      Thick and Chunky Blue Cheese Dressing Recipe
    • Cubed potatoes cooked in a cast iron skillet with rosemary
      Savory Cast Iron Skillet Potatoes
    • Old fashioned broccoli casserole recipe
      Broccoli Cheez Whiz Rice Casserole
    • crispy baked wings with celery sticks and ranch dressing.
      Crispy Baked Wings in Santa Fe Sauce

    Footer

    Featured in and partnered with

    Privacy Policy

    • Privacy Policy

    Accessibility Statement

    Copyright © 2023 Cooking On The Ranch • Privacy Policy

    • 41
    827 shares
    827 shares