Chicken Soup with Tomatoes, Wine and Orange

Name: Chicken Soup with Tomatoes, Wine and Orange
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

Contributors

Cookbook

300 Sensational Soups

Published by Robert Rose

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Chicken Soup with Tomatoes Wine and Orange

This image courtesy of Mark T. Shapiro

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

Easy

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

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.