Chicken and Vegetable Soup With White Wine

Chicken and Vegetable Soup With White Wine

This Chicken and Vegetable Soup with White Wine is a hearty, brothy soup filled with tender chicken, Yukon Gold potatoes, sweet potatoes, green beans and bell pepper. White wine, tomato paste and Pickapeppa Sauce give the broth a savory depth.

Course Soup, Stews and Chilis

Cuisine American

Prep Time 30

Cook Time 28

Total Time 58

Servings

Calories 338kcal

Author Lea Ann Brown

Ingredients

1 pound Boneless skinless chicken breast cooked and cut into bite sized pieces
½ teaspoon Kosher salt
¼ teaspoon Fresh ground pepper
2 quarts chicken stock
2 cups white wine I like Pinot Grigio here
1 Tablespoon tomato paste
2 teaspoons Pickapeppa Sauce
2 teaspoons dried basil
½ pound Yukon gold potatoes About 9 petite potatoes-quartered
2 cups sweet potato peeled and cubed. Or butternut squash.
2 tablespoons Neutral oil canola or vegetable oil work well here
2 medium Sweet onion peeled and diced
1 large red bell pepper cored, seeded and diced
15 ounce Canned diced tomatoes
12 ounces Frozen green beans thawed
½ teaspoon cider vinegar

Instructions

Pre-heat oven to 350 degrees. Place one pound boneless skinless chicken breast into a casserole dish that's been sprayed with non-stick spray. Sprinkle with a little fresh ground pepper and kosher salt. Bake uncovered 30 minutes. Once cool enough to handle, slice into cubes.
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. Drop the Yukon potatoes into the simmering stock. Cover and let cook 10 minutes. Uncover and drop in sweet potato.
Meanwhile in a 9 inch skillet, heat the oil over medium heat. Add the onion and red bell pepper sautee for about 6 minutes. Add the tomatoes and stir another 3 minutes. Scrape the vegetables from the skillet into the stock mixture. Continue to simmer the soup, covered for 10 minutes.
Uncover the pot and add green beans, salt and pepper. Add the chicken. Continue cooking until the green beans and sweet potato are tender but not mushy. About 5 minutes.
Tip: Stir in a splash apple cider vinegar to brighten flavors. Top with grated Parmesan cheese - optional

Notes

Use dry white wine: A dry white wine complements the savory broth without adding unwanted sweetness.
Cut the vegetables evenly: Similar-sized pieces help the vegetables cook at a consistent rate.
Sauté the vegetables separately: This gives the onions and bell pepper a chance to soften and develop flavor before they are added to the broth.
Use previously cooked chicken: Leftover roasted chicken and rotisserie chicken are convenient choices. Add the chicken toward the end so it doesn't overcook.
Finish with cider vinegar: Adding the vinegar near the end preserves its bright flavor and balances the broth.

Nutrition