Chicken Soup with Vegetables
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!
Total Timeunder 1 hour
One Pot MealYes
Recipe CourseHot Appetizer, Side Dish
Taste and TextureHerby, Meaty, Rich, Savory
Type of DishHot Soup, Soup
- 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
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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