Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon flour
- 1/2 cup red wine
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup heavy cream
- Chopped parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chicken pieces and brown on all sides. Remove from the pot and set aside.
3. Add the onion, carrots, celery, and garlic to the pot and sauté until softened.
4. Add the tomato paste and flour and stir to combine.
5. Pour in the red wine and stir to deglaze the pot.
6. Add the chicken broth, bay leaf, thyme, salt, and pepper. Bring to a boil.
7. Reduce heat to low and add the chicken pieces back to the pot. Simmer for 30 minutes or until the chicken is cooked through.
8. Remove the chicken pieces from the pot and shred the meat. Discard the bones and return the meat to the pot.
9. Use an immersion blender or regular blender to puree the soup until smooth.
10. Stir in the heavy cream and heat through.
11. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for browning chicken and sautéing vegetables
Low heat for simmering soup
Serving size:
6 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 10g
Protein: 26g
Substitutions for ingredients:
- Chicken can be substituted with turkey or beef
- Red wine can be substituted with white wine or chicken broth
- Heavy cream can be substituted with half-and-half or milk
Variations:
- Add cooked rice or noodles to the soup for a heartier meal
- Add diced potatoes or sweet potatoes for extra texture and flavor
- Add chopped kale or spinach for added nutrition
Tips and tricks:
- Use a sharp knife to cut the chicken into pieces for easier browning
- Use a slotted spoon to remove the chicken pieces from the pot to avoid burning yourself
- Use a blender or immersion blender to puree the soup to a smooth consistency
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl and garnish with chopped parsley.
Garnishes:
Chopped parsley
Pairings:
Crusty bread or crackers
Suggested side dishes:
Green salad or roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out
- If the soup is too thin, simmer it for longer to reduce the liquid
Food safety advice:
- Make sure the chicken is cooked through before serving
- Store leftover soup in the refrigerator within 2 hours of cooking
Food history:
Chicken Brown Windsor Soup is a traditional English soup that dates back to the 19th century. It was named after the Brown Windsor Castle in Berkshire, England.
Flavor profiles:
Savory, rich, and creamy
Serving suggestions:
Serve hot as a main course or as a starter for a dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Herbal, Rich, Creamy, Comforting