Chicken and White Wine Soup

    2 hours 20 minutes

    Perfect for winter this simple chicken and vegetable soup recipe is given extra depth through the use of wine in the stock.

    130 people made this

    Serves: 10 

    • 1/2 whole chicken, bone in
    • 2 parsnips, peeled and chopped
    • 1 medium head garlic, peeled and chopped
    • 2 large onions, peeled and chopped
    • 5 carrots, scraped and chopped
    • 2 zucchini, chopped
    • handful chopped fresh parsley
    • 2 stalks celery, chopped
    • 2 potatoes, peeled and diced
    • 1 sweet potato, peeled and diced
    • 1 vegetable stock cube
    • 1 tablespoon dried oregano
    • 1 teaspoon paprika
    • 8 cups (2 litres) water
    • 1/2 bottle dry white wine
    • salt and freshly ground black pepper to taste

    Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

    1. In a large soup pot, combine all ingredients. Cover and bring to a boil and then gently simmer for 1 1/2 - 2 hours.
    2. Remove chicken from pot and allow to cool enough to be easily handled. Pull chicken meat from the bone; discard bones and return chicken pieces to the pot.

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    Reviews in English (95)


    Used different ingredients. MMMMMM...have a pot on now that has been simmering for a few hours. It is fantastic...I am going to add some farfalle the last hour I cook it just because we like it.It is a very flexible recipe but I think the ingredients called for are the basics, you should try and use them then just add from there though our little country store didnt have parsnips, I had to do without. Cant say enough about how great this is!I did buy a good white wine...1/2 bottle in the soup and 1/2 bottle for myself. Thanks to you and your mum Miriam!  -  29 Sep 2008


    Altered ingredient amounts. This soup is a nice healthy treat, but I admit I liked it a little better with a some sour cream and cheese on top. It turned out very thick, hardly soupy at all, and that was even after I added a couple cups of chicken stock. If you like soupy soup, you'll need to add a lot more liquid. I couldn't find a half chicken, so I just used separate pieces (a breast, a thigh, and a couple of legs). Once the chicken was cooked and nice and tender, I used tongs to take the meat off the bone. My husband would have freaked out if he'd come across a bone in his soup!  -  29 Sep 2008


    Used different ingredients. I used a turkey leg to make it easier on myself, and browned it with onion first before putting it in a slow cooker. I added the zucchini in the last two hours, but it still came out a bit mushy, so I think I'll only cook it for one hour on low next time.  -  29 Sep 2008