← Back to Search Results
Chicken Soup with Vegetables Recipe-2656

Photo by: Joseph De Leo
Comments: 4


Yield: About 2½ quarts (6 to 8 servings)


  • 8 cups chicken stock or canned chicken broth
  • 1 imported bay leaf
  • ½ cup dry white wine or dry white French vermouth
  • 1 cup each julienne or fine dice of onion, celery, white of leek, and carrot
  • 2 boned and skinned chicken breast halves
  • Salt and pepper


Bring stock or broth to the simmer with the bay leaf, wine, and vegetables; simmer 5 to 6 minutes, or until the vegetables are just tender. Meanwhile, cut the chicken into thin slices, and the slices into julienne matchsticks 1½ inches long. Fold them into the soup and let simmer just a minute or two, until cooked through. Correct seasoning, then let sit for 15 to 20 minutes, allowing the chicken to absorb flavors. Serve hot with melba toast or buttered toast points.

© 2000 Julia Child

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8, and includes 1/8 teaspoon of added salt per serving.

192kcal (10%)
667mg (28%)
5g (7%)
1g (6%)
45mg (15%)
542mcg RAE (18%)
5mg (8%)
33mg (3%)
1mg (5%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • LittleChef

    01.25.11 Flag comment


  • LittleChef

    01.25.11 Flag comment

    Thanks so much! my mom decided to take me anyway she wanted it haha thank you though for the helpful tip! :)

  • swhitmansalkin

    01.21.11 Flag comment

    In a recipe like this, you should feel free to leave out the wine. You can replace it with more stock, water, or leave it out entirely. Happy cooking!

  • LittleChef

    01.16.11 Flag comment

    What can i substitute the wine for, im not old enough to buy some on my own could someone help?


Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
desserts-4-today Desserts 4 Today
by Abby Dodge
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-sweet-life The Sweet Life
by Kate Zuckerman
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
cooking-for-friends Cooking for Friends
by Gordon Ramsay
food-to-live-by Food to Live By
by Myra Goodman
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?