Chicken Soup with Vegetables

Name: Chicken Soup with Vegetables
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

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Chef

Julia Child

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Cookbook

Julia's Kitchen Wisdom

Published by Knopf

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This image courtesy of Joseph DeLeo

Editor's Note: There are few things more comforting than a bowl of Chicken Soup with Vegetables when you are sick or just feeling under the weather. This classic recipe includes a generous portion of chicken, as well as an assortment of vegetables and your choice of white wine or dry white French vermouth. Rich and filling, this easy make-ahead recipe can be reheated, so consider bringing leftovers to work the next day. If it is possible, consider making a second batch to keep stashed in the freezer the next time you're feeling sick. You'll be glad you did!

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

One Pot MealYes

Recipe CourseHot Appetizer, Side Dish

MealDinner, Lunch

Taste and TextureHerby, Meaty, Rich, Savory

Type of DishHot Soup, 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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SissieSass

Jun 29, 2017

Thank you for posting the substitutions for the white wine. I love a good chicken soup recipe, especially for the winter when you often get so many sniffles and sneezes. There is just something about the steaming broth coming off of a bowl of fresh chicken noodles soup, or just chicken and veggies like this one. The noodles are option because it is the broth I love sipping.

LittleChef 1227344

Jan 25, 2011

http://hannahscookingdiary.blogspot.com/

LittleChef 1227344

Jan 25, 2011

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

swhitmansalkin 918 1164

Jan 21, 2011

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!