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★ Why You'll Love this Recipe ★
Creamy White-wine Broth
This simple yet sophisticated chicken soup is sure to become a fast family favorite. Made with a creamy, white wine broth, seared chicken pieces, yellow potatoes and veggies, it's a hearty soup that packs some great flavor.
The creamy white wine broth is a nice change of pace from your traditional chicken soup. Dried herbs and a splash of white wine give this soup great depth of flavor with no fuss.
Make it a Meal
Serve this creamy chicken soup with some fresh crusty bread or grilled cheese and a side salad for a lovely little meal on a crisp day.
Great for Meal Prep
This soup is ideal for meal prep lunches — the flavors only get better the next day.
Chock full of vegetables, you'll feel nourished as well as warm and cozy after a bowl of this creamy chicken soup.
★ Ingredients You'll Need ★
To make creamy white wine chicken soup with potatoes, here's a look at what you'll need to gather:
- Olive oil. You can also use butter for added richness.
- Boneless, skinless chicken breasts. Feel free to substitute cooked shredded chicken or rotisserie chicken to save time or use up leftovers.
- Onion. White onion, yellow onion, or sweet onion will all work!
- Celery and carrots. Matched with the onion create your standard soup base.
- Peas. Frozen, fresh, or even canned will work (drain canned peas if using).
- Optional veggies: Fresh green beans, corn, and/or white mushrooms would be a great addition to this soup. Sauté them along with the onion, carrots, and celery.
- Yellow potatoes. Baby yellow potatoes, cut in half make prep work quick and easy. You use large yellow potatoes cut into cubes as well. Idaho potatoes would also work, but they may break down a bit more in the soup, giving it a little creamier, starchier consistency.
- Garlic. Use fresh grated, minced, paste or powder. I prefer paste to save time.
- Dry white wine. Use a cooking wine or table wine, just ensure it's a dry wine. If you don't have or want to use wine, you can substitute a squeeze of lemon juice for a little acidity.
- Chicken stock. Bone broth or your choice of broth.
- Italian herbs. A store-bought blend works great and keeps things simple. Feel free to add other herbs as you desire.
- Cream. Heavy cream, half and half, or even milk works for a little lighter soup.
- Cornstarch. This is optional but thickens the broth a bit.
- Salt and pepper to taste.
- Optional: Fresh herbs for garnish. Parsley or chives add a nice touch. Fresh rosemary or thyme would be delicious, too. Your choice.
★ How to Make this Recipe ★
Here's a look at how this creamy chicken soup comes together.
- Chop veggies and chicken.
- Sauté veggies.
- Sear chicken. Deglaze with white wine.
- Add broth, seasoning and potatoes. Simmer.
- Stir in cream, slurry to thicken and peas.
- Let simmer to soften peas, then serve.
★ Tips & FAQs ★
Storing Leftovers
Store leftover soup in an airtight container in the fridge for up to 4 days. Leftovers can also be frozen for up to 3 months. Let thaw then reheat to enjoy, stirring as needed.
Turkey, ground beef, steak or even sausage can be used as substitutes. This will, of course, change flavor profile of the soup. This soup recipe is actually great for using up leftover Thanksgiving turkey.
Yes, you can use a non-sweetened plant based milk like soy milk or almond milk. Coconut milk can also work. Choose your preferred flavor.
Yes, simply add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the cream towards the end to prevent curdling. If you want to add flavor, sauté the vegetables before adding them to your crockpot.
Spinach or kale are great additions for more nutrients and flavor. Try to keep the overall quantity of vegetables the same, so sub out some or all of the peas if you want to add these.
Yes, you can use sweet potatoes, cauliflower, or even pasta in place of regular potatoes as a substitute if you prefer something different. Gnocchi makes an excellent replacement for the potatoes. Egg noodles would also work.
Creamy Chicken Vegetable Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breasts diced
- 1 white onion
- 3 ribs celery
- 4 large carrots
- 3 teaspoon garlic paste
- ½ cup dry white wine
- 1 ½ lbs baby yellow potatoes halved
- 3 cups chicken stock
- 2 teaspoon Italian seasoning blend
- 1 cup heavy cream
- 2 tablespoon cornstarch
- 1 cup peas
- salt and pepper to taste
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Instructions
- Cook chicken. Heat olive oil in a dutch oven over medium. Add diced chicken breast and sprinkle with salt and pepper. Stir and cook chicken until it is seared on all sides. A little bit of golden brown coloring is perfectly fine and will just add flavor to the soup. Remove the chicken and set it aside on a plate.
- Cook veggies. Add onion, carrots, celery and cook, stirring for 3-5 minutes or until softened. Add garlic and cook for an additional minute.
- Create broth. Deglaze the pot with white wine, scraping any browned bits off the bottom of the pot with a wooden spoon. Add the chicken stock, Italian seasoning, potatoes, and cooked chicken back to the pot. Cover and allow soup to simmer over medium heat for about 20-30 minutes, until potatoes are fork-tender.
- Thicken broth. In a small bowl, whisk together the heavy cream and cornstarch until no lumps remain. Reduce heat to medium-low and pour the slurry (cornstarch mixture) into the soup. Stir until well combined. Add peas. Allow soup to simmer another 5 minutes or so, until thickened.
- Season and serve. Taste the soup, and season with salt and pepper to taste. Top with some fresh herbs, if desired, and serve.
Notes
- You can use cooking wine or regular wine. Just be sure it's a dry (not sweet) wine.
- Simmer time will vary depending on the size of your potatoes. To speed up cook time, chose small potatoes or cut them into bite-sized pieces before adding to soup.
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