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Chicken Soup with Vegetables

Updated February 23, 2016
This image courtesy of Joseph DeLeo

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

One Pot MealYes

Recipe Coursehot appetizer

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free

Mealdinner, lunch

Moodblue, stressed, tired

Taste and Textureherby, meaty, rich, savory

Type of Dishhot soup

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

Instructions

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.

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http://hannahscookingdiary.blogspot.com/

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

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!

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

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