← Back to Search Results
Chicken Soup with Vegetables

Photo by: Joseph De Leo
Comments: 4
 

Recipe

Yield: About 2½ quarts (6 to 8 servings)

Ingredients

  • 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

Directions

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%)
33mg (3%)
5mg (8%)
542mcg RAE (18%)
686mg
34mg
19g
7g
2g
15g
45mg (15%)
747mg (31%)
1g (6%)
5g (7%)
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

    http://hannahscookingdiary.blogspot.com/

  • 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

young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
new-american-table New American Table
by Marcus Samuelsson
amor-y-tacos Amor Y Tacos
by Deborah Schneider
food-to-live-by Food to Live By
by Myra Goodman
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
raos-cookbook Rao's Cookbook
by Frank Pellegrino
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
baked-explorations Baked Explorations
by Matt Lewis
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
in-the-kitchen-with-david In the Kitchen with David
by David Venable
american-masala American Masala
by Suvir Saran
Already a member? Sign in here
Close_overlay

Sign up to 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
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?