What’s up guys? Happy Friday! Well as the summer starts to wind down I am throwing down more and more with some great soups. The thing I like about soup is that it keeps! I make some and I have lunches all week lol. So today I am making a White Wine Chicken Soup. This is a fun new spin on a classic soup we all love. This one is easy to tweak. I used chicken thighs so a nice dark meat, if you aren’t a fan of dark meat you can easily swap the chicken thighs for some chunked chicken breast and bam you have light meat! Trust me guys how ever you make this one you will totally fall in love with it, so go ahead and give it a try. Oh! and when you do make sure to take a pic and post it to my Facebook page!
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Ingredients
- 2 lb. Chicken Thighs, Skinless
- 4 Bacon Slices
- 4 Carrots, Peeled and Chopped
- 1 Onion, Diced
- 1 Celery Stalk, Chopped
- 2 Garlic Cloves, Minced
- 1 tsp. Thyme
- 5 Cups Chicken Broth, Divided
- 1 Cup Dry White Wine
- 2 tsp. Worcestershire Sauce
- 3 Tbsp. Butter
- 1/3 Cup Flour
- 1 lb. Potatoes, Chopped
- Salt
- Pepper
Instructions
- Cook bacon in a pot, over medium-low heat, until bacon browns then transfer bacon to a large bowl. Turn heat to medium-high.
- In small batches, and without crowding the pan, sear the chicken thighs in the bacon fat. Place seared chicken in the bowl with the bacon.
- Reduce heat to medium and place the carrots in the pot and cook carrots until softened. Add the diced onion and celery and cook until onion is translucent and celery has softened. Add minced garlic and cook 30 seconds until it is fragrant.
- Increase heat to medium-high. Add 1-cup wine, 1-cup broth and Worcestershire Sauce. Scrape the brown bits from the bottom of the pan and bring the mixture to a boil. Cook, stirring occasionally, until liquid reduces to ¼ cup and vegetables start to sizzle, 12-15 minutes.
- Add butter and stir to melt. Sprinkle the vegetables with flour and stir.
- Gradually add the remaining 4 cups of broth, seasoning then whisk until smooth.
- Add quartered potatoes; bring to a low boil.
- Turn off heat. Taste the stew and season with salt and pepper, if needed. Cook for 30 minutes.
- Stir well. Add chicken thighs and wings and bacon. Continue cooking, uncovered, 45 minutes or until chicken and vegetables are fork-tender. Stir occasionally.
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