Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups chicken broth
- 1 cup white wine
- 1 can diced tomatoes
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Ladle
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken pieces and brown on all sides, about 5-7 minutes.
3. Remove the chicken from the pot and set aside.
4. Add the onion, garlic, carrots, and celery to the pot and sauté until the vegetables are tender, about 5-7 minutes.
5. Add the bay leaf, thyme, and rosemary and stir to combine.
6. Pour in the chicken broth, white wine, and diced tomatoes and stir to combine.
7. Return the chicken to the pot and bring the mixture to a boil.
8. Reduce the heat to low and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
9. Remove the bay leaf and discard.
10. Season the soup with salt and pepper to taste.
11. Ladle the soup into bowls and garnish with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 15g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with turkey or beef.
- White wine can be substituted with chicken broth or apple cider vinegar.
- Diced tomatoes can be substituted with fresh tomatoes or tomato sauce.
Variations:
- Add potatoes or sweet potatoes for a heartier soup.
- Add mushrooms for a richer flavor.
- Use different herbs such as oregano or basil for a different flavor profile.
Tips and tricks:
- To save time, use a store-bought rotisserie chicken instead of cooking your own.
- Use bone-in chicken for a richer flavor.
- For a thicker soup, add a tablespoon of flour to the vegetables before adding the broth.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a ladle and garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the soup is too thin, add a tablespoon of flour to the vegetables before adding the broth.
- If the soup is too thick, add more chicken broth or water.
Food safety advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Stewed chicken soup is a classic French dish that has been enjoyed for centuries. It is a hearty and comforting soup that is perfect for cold winter days.
Flavor profiles:
The soup has a rich and savory flavor with hints of thyme and rosemary.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Savory, Herby, Rich, Tangy, Comforting