Chicken Soup with Tomatoes, Wine and Orange
You’ll love the fresh flavor from the orange zest and the rich stock that comes from the chicken in this Provencal-style soup. We like to use a Microplane grater to grate the citrus zest.
Make Ahead RecipeYes
OccasionCasual Dinner Party
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Kosher, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureFruity, Herby, Savory, Winey
Type of DishHot Soup, Soup
- ¼ cup (50 mL) olive oil
- 1 large onion, finely chopped
- 2 large carrots, sliced
- 2 stalks celery, sliced
- ½ tsp (2 mL) dried thyme
- 1 whole chicken (about 3 lbs/1/5 kg), rinsed and cut into 8 pieces, or 3 lbs (1/5 kg) skinless chicken thighs
- 1 bay leaf
- 1 can (14 oz/398 mL) diced tomatoes, with juice
- 4 cups (1 L) chicken stock
- 1 cup (250 mL) dry white wine
- 1 tbsp (15 mL) balsamic vinegar
- Pinch cayenne pepper
- Grated zest of 1 orange
- Salt and freshly ground black pepper
- 1 cup (250 mL) hot cooked long-grain white rice
- ¼ cup (50 mL) minced fresh flat-leaf (Italian) parsley
In a large pot, heat oil over medium heat. Add onion and sauté until softened, about 6 minutes. Add carrots, celery and thyme; sauté until vegetables start to soften, about 3 minutes. Add chicken and cook until starting to brown, about 3 minutes.
Add bay leaf, tomatoes with juice, stock and wine; bring to a simmer. Partially cover, reduce heat to low and simmer gently until juices run clear when chicken is pierced, about 45 minutes. Skim the soup if any scum develops on the surface.
Using tongs, transfer chicken to a large plate and let cool slightly. Remove skin and bones and discard. Shred the meat into bite-size pieces.
Return chicken to the pot and bring to a simmer. Stir in vinegar, cayenne, orange zest and salt and black pepper to taste. Discard bay leaf.
Divide rice among heated bowls and top with soup. Garnish with parsley.
2008 Carla Snyder and Meredith Deeds