White Wine Chicken Potato Vegetable Soup Recipe
I absolutely love this recipe because it’s a warm, comforting hug in a bowl that somehow manages to feel gourmet with that splash of white wine and fresh herbs. Plus, the combination of hearty chicken, vibrant veggies, and a zesty lemon finish just hits differently after a long day!
I adore the delicious and warming nature of a hearty White Wine Chicken Potato Vegetable Soup. With tender chicken thighs, aromatic garlic, and vibrant carrots simmering in chicken broth and dry white wine, it’s pure comfort in a bowl.
Yukon Gold potatoes, green beans, and baby spinach boost its already wholesome essence. Luckily, I can indulge in this nourishing, Joy of Cooking recipe with its slight adjustments, making it just right for my craven little self.
Ingredients
Olive Oil:
Fat that is healthy promotes heart health and improves taste.
Chicken Thighs:
Juicy, meaty, good-for-you protein.
Mildly flavored.
Onion:
Adds aromatic depth; fiber-rich; enhances savoy flavor.
Garlic:
Enhances the immune system, delivers strong taste, free radical neutralizers.
Carrots:
Sweetening, and providing vibrant color, are all sources of vitamin A.
Celery:
Fresh, with a crunchy texture and few calories.
White Wine:
Acidity improves flavor by making it more balanced.
Acidity enhances aroma and improves the aromatic quality of flavor.
Yukon Gold Potatoes:
Creamy texture; adds carbohydrates; enhances heartiness.
Spinach:
Nutrient density is high in iron and vitamin K.
Ingredient Quantities
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 stalks celery, sliced
- 4 cups chicken broth
- 1 cup dry white wine
- 4 medium Yukon Gold potatoes, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups baby spinach
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
Instructions
1. In a big saucepan, warm the olive oil over medium-high heat. Put the chicken thighs in with the olive oil and cook until they are browned on all sides, which should take about 5 to 7 minutes. Take the chicken out and put it off to the side.
2. Add the diced onion to the pot and cook until translucent, about 4 minutes. If you have a pot that can go from stovetop to oven and has a lid, use it. If not, use a Dutch oven on the stovetop. Either way, the next step is to sauté.
3. Incorporate the carrots and celery and let them cook for 5 minutes, or until they have softened a bit.
4. Combine the chicken stock and white wine in the pot and stir to combine. Be sure to scrape up any browned bits stuck to the bottom of the pot.
5. Put the chicken back into the pot and add the cubed potatoes, thyme, rosemary, salt, and pepper. Bring to a hard boil.
6. Lower the heat and let it simmer, then cover and cook for 20-25 minutes, or until the chicken has reached an internal temperature of 160 degrees and the potatoes are tender.
7. Put the green beans in the pot and cook for another 5 minutes, until they are tender.
8. Mix in the baby spinach and heat for 2-3 minutes until it is wilted.
9. Take it off the heat and mix in the lemon juice. Taste and fine-tune your seasoning with salt and pepper to get it just right.
10. Serve the White Wine Chicken Potato Vegetable Soup hot, with fresh parsley as a garnish. Enjoy!
Equipment Needed
1. Cutting board
2. Chef’s knife
3. Measuring spoons
4. Measuring cups
5. Large saucepan or Dutch oven with lid
6. Wooden spoon or spatula
7. Tongs
8. Instant-read thermometer
9. Ladle
10. Serving bowls
FAQ
- Can I use chicken breasts instead of thighs?Chicken thighs are recommended over breasts because they are more flavorful and juicy.
- Is there a substitute for white wine?Additional chicken broth may be used instead of white wine. If you want to maintain the recipe’s acidity, try adding a splash of white wine vinegar.
- Can I make this soup ahead of time?Indeed, the taste matures nicely with time. It will be just as fresh after residing in the fridge for 3 days or in the freezer for 3 months.
- What can I use instead of Yukon Gold potatoes?As alternatives, one can also use red potatoes or russets, with the understanding that their texture may be a little different.
- Is it possible to make this dish vegan?Indeed, it’s possible to replace chicken with either chickpeas or tofu and use vegetable broth as a substitute for chicken broth.
- How do I thicken the soup?Let the soup reduce by simmering it longer without the lid or make it thicker more uniformly by blending part of it.
- Can I add other vegetables?Certainly! You can add an array of vegetables too, like zucchini or bell peppers, for added flavor and variety.
Substitutions and Variations
For a leaner option, you can use boneless, skinless chicken breasts instead of chicken thighs.
If you can’t find Yukon Gold potatoes, you can use russet potatoes instead.
If you would like to avoid alcohol, substitute an equal amount of chicken broth for the dry white wine.
To achieve a different flavor profile, switch out the dried thyme and rosemary for Italian seasoning.
You can use frozen spinach if you don’t have fresh baby spinach, thawing and draining it first.
Pro Tips
1. Marinate the Chicken: For even more flavor, consider marinating the chicken thighs in a bit of olive oil, lemon juice, garlic, thyme, and rosemary for 30 minutes to an hour before cooking. This will enhance the taste of the chicken itself.
2. Deglaze with Precision: When adding the chicken broth and white wine, be sure to scrape up all the browned bits from the bottom of the pot. These caramelized pieces are packed with flavor and will contribute depth to the stew.
3. Layer the Seasoning: Season the chicken with salt and pepper before browning it. This helps to build flavor from the ground up, ensuring that each component of the dish is well-seasoned.
4. Use Fresh Herbs: If available, use fresh thyme and rosemary instead of dried. Fresh herbs will bring a more vibrant aroma and flavor to the dish. Adjust the quantity, using about 1 tablespoon of chopped fresh herbs in place of each teaspoon of dried.
5. Enhance with Parmesan: For an extra layer of flavor, stir in a handful of grated Parmesan cheese just before serving. It will add richness and depth to the finished dish.
White Wine Chicken Potato Vegetable Soup Recipe
My favorite White Wine Chicken Potato Vegetable Soup Recipe
Equipment Needed:
1. Cutting board
2. Chef’s knife
3. Measuring spoons
4. Measuring cups
5. Large saucepan or Dutch oven with lid
6. Wooden spoon or spatula
7. Tongs
8. Instant-read thermometer
9. Ladle
10. Serving bowls
Ingredients:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 stalks celery, sliced
- 4 cups chicken broth
- 1 cup dry white wine
- 4 medium Yukon Gold potatoes, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups baby spinach
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
Instructions:
1. In a big saucepan, warm the olive oil over medium-high heat. Put the chicken thighs in with the olive oil and cook until they are browned on all sides, which should take about 5 to 7 minutes. Take the chicken out and put it off to the side.
2. Add the diced onion to the pot and cook until translucent, about 4 minutes. If you have a pot that can go from stovetop to oven and has a lid, use it. If not, use a Dutch oven on the stovetop. Either way, the next step is to sauté.
3. Incorporate the carrots and celery and let them cook for 5 minutes, or until they have softened a bit.
4. Combine the chicken stock and white wine in the pot and stir to combine. Be sure to scrape up any browned bits stuck to the bottom of the pot.
5. Put the chicken back into the pot and add the cubed potatoes, thyme, rosemary, salt, and pepper. Bring to a hard boil.
6. Lower the heat and let it simmer, then cover and cook for 20-25 minutes, or until the chicken has reached an internal temperature of 160 degrees and the potatoes are tender.
7. Put the green beans in the pot and cook for another 5 minutes, until they are tender.
8. Mix in the baby spinach and heat for 2-3 minutes until it is wilted.
9. Take it off the heat and mix in the lemon juice. Taste and fine-tune your seasoning with salt and pepper to get it just right.
10. Serve the White Wine Chicken Potato Vegetable Soup hot, with fresh parsley as a garnish. Enjoy!
