White Wine Chicken Vegetable Soup
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This will work with leftover turkey.
White Wine Chicken Vegetable Soup
3 pounds boneless chicken breasts
2 parsnips, peeled and diced
2 large onions, course chopped
5 carrots, peeled and diced
2 celery stalks, diced
2 russet potatoes, peeled and course diced
1 sweet potato peeled and course diced
Creole or poultry seasoning
4 bay leaves
1 tablespoon dried oregano
1 teaspoon paprika
¼ teaspoon sage
¼ teaspoon crushed rosemary
¼ teaspoon thyme
1 tablespoon minced garlic (or more to taste)
8 cups chicken stock
½ (750 milliliter) bottle white wine (use good wine)
salt and pepper to tasteIn a large soup pot or Dutch oven (at least 8 qt.) place chicken breasts seasoned with Creole of poultry seasoning, add all of the above ingredients to the pot. Cover and bring to a boil over high heat. Boil 30 minutes, partially covered, and then reduce heat to low and simmer for 90 minutes. Remove chicken breasts and allow to cool. Shred the chicken breasts, and return to the simmering pot. Now is the time to add the salt and pepper to taste. Don’t forget to remove the bay leaves.
7 to 10 large fresh mushrooms, sliced
1 zucchini sliced
¼ head of cabbage shreddedAdd the above ingredients to the simmering pot during the last 30 to 45 minutes before serving. They tend to get mushy if over cooked.
Serve with fresh garlic bread; maybe some shredded cheese, and sour cream.
This is a very thick soup. For those that like their soup more soupy, add more chicken stock and wine.
-
This will work with leftover turkey.
White Wine Chicken Vegetable Soup
3 pounds boneless chicken breasts
2 parsnips, peeled and diced
2 large onions, course chopped
5 carrots, peeled and diced
2 celery stalks, diced
2 russet potatoes, peeled and course diced
1 sweet potato peeled and course diced
Creole or poultry seasoning
4 bay leaves
1 tablespoon dried oregano
1 teaspoon paprika
¼ teaspoon sage
¼ teaspoon crushed rosemary
¼ teaspoon thyme
1 tablespoon minced garlic (or more to taste)
8 cups chicken stock
½ (750 milliliter) bottle white wine (use good wine)
salt and pepper to tasteIn a large soup pot or Dutch oven (at least 8 qt.) place chicken breasts seasoned with Creole of poultry seasoning, add all of the above ingredients to the pot. Cover and bring to a boil over high heat. Boil 30 minutes, partially covered, and then reduce heat to low and simmer for 90 minutes. Remove chicken breasts and allow to cool. Shred the chicken breasts, and return to the simmering pot. Now is the time to add the salt and pepper to taste. Don’t forget to remove the bay leaves.
7 to 10 large fresh mushrooms, sliced
1 zucchini sliced
¼ head of cabbage shreddedAdd the above ingredients to the simmering pot during the last 30 to 45 minutes before serving. They tend to get mushy if over cooked.
Serve with fresh garlic bread; maybe some shredded cheese, and sour cream.
This is a very thick soup. For those that like their soup more soupy, add more chicken stock and wine.
Idaho Smokey This looks absolutely great. Now on my list to make for the Holidays.
I love soup as or with meals.
And in Cajun Country, having a bay leaf in the bowl or plate is good luck!
Thanks
-
This will work with leftover turkey.
White Wine Chicken Vegetable Soup
3 pounds boneless chicken breasts
2 parsnips, peeled and diced
2 large onions, course chopped
5 carrots, peeled and diced
2 celery stalks, diced
2 russet potatoes, peeled and course diced
1 sweet potato peeled and course diced
Creole or poultry seasoning
4 bay leaves
1 tablespoon dried oregano
1 teaspoon paprika
¼ teaspoon sage
¼ teaspoon crushed rosemary
¼ teaspoon thyme
1 tablespoon minced garlic (or more to taste)
8 cups chicken stock
½ (750 milliliter) bottle white wine (use good wine)
salt and pepper to tasteIn a large soup pot or Dutch oven (at least 8 qt.) place chicken breasts seasoned with Creole of poultry seasoning, add all of the above ingredients to the pot. Cover and bring to a boil over high heat. Boil 30 minutes, partially covered, and then reduce heat to low and simmer for 90 minutes. Remove chicken breasts and allow to cool. Shred the chicken breasts, and return to the simmering pot. Now is the time to add the salt and pepper to taste. Don’t forget to remove the bay leaves.
7 to 10 large fresh mushrooms, sliced
1 zucchini sliced
¼ head of cabbage shreddedAdd the above ingredients to the simmering pot during the last 30 to 45 minutes before serving. They tend to get mushy if over cooked.
Serve with fresh garlic bread; maybe some shredded cheese, and sour cream.
This is a very thick soup. For those that like their soup more soupy, add more chicken stock and wine.
Idaho Smokey looks good. Thanks
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