Chicken and White Wine Soup

Chicken and White Wine Soup


124 people made this

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

Miriam E D

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 (5)


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

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