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.
Serves6
CostModerate
Make Ahead RecipeYes
OccasionCasual Dinner Party
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Kosher, Peanut Free, Soy Free, Tree Nut Free
MealDinner
MoodAdventurous
Taste and TextureFruity, Herby, Savory, Winey
Type of DishHot Soup, Soup
Ingredients
- 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
Instructions
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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.
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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.
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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.
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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.
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Divide rice among heated bowls and top with soup. Garnish with parsley.
2008 Carla Snyder and Meredith Deeds
