This Sauteed Chicken Soup is a comforting, rustic dish that balances savory depth with bright acidity. The base starts with chicken parts browned alongside aromatic vegetables like carrots, celery, and onions, creating a rich fond. Deglazing with dry white wine adds complexity, while rehydrated dried mushrooms contribute an intense umami flavor and meaty texture. Simmered until the chicken is tender, the soup finishes with fresh parsley for a burst of color and freshness. It’s an ideal meal for chilly evenings or when you need a nourishing, home-style comfort food. Simple ingredients come together to create a deeply satisfying bowl of warmth.
Sauteed Chicken Soup
Description
This Sauteed Chicken Soup is a comforting, rustic dish that balances savory depth with bright acidity. The base starts with chicken parts browned alongside aromatic vegetables like carrots, celery, and onions, creating a rich fond. Deglazing with dry white wine adds complexity, while rehydrated dried mushrooms contribute an intense umami flavor and meaty texture. Simmered until the chicken is tender, the soup finishes with fresh parsley for a burst of color and freshness. It&# 226;ÂÂs an ideal meal for chilly evenings or when you need a nourishing, home-style comfort food. Simple ingredients come together to create a deeply satisfying bowl of warmth.Ingredients
Directions
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Rinse chicken parts under cold water and pat thoroughly dry with paper towels.
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Heat olive oil in a large pot over medium-high heat. Add chopped carrot, celery, onion, and minced garlic.
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Sauté the vegetables until tender but still retaining a slight crunch, about 5-7 minutes.
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Add the chicken parts to the pot along with salt, pepper, bay leaf, and juniper berries.
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Cook on high heat, turning occasionally, until the chicken is well-browned on all sides.
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Pour in the dry white wine, scraping up any browned bits from the bottom of the pot.
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Allow the wine to simmer until it has almost completely evaporated.
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Add the rehydrated mushrooms, tomatoes, and chicken broth to the pot.
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Bring to a boil, then reduce heat to medium-low. Cover and simmer for about 1 hour, or until the chicken is cooked through and tender.
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Remove the pot from the heat. Stir in the chopped fresh parsley.
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Ladle the hot soup into pre-heated serving bowls and serve immediately.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 94.9kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 1.0g5%
- Cholesterol 26.7mg9%
- Sodium 26.1mg2%
- Total Carbohydrate 1.1g1%
- Dietary Fiber 0.1g1%
- Sugars 0.3g
- Protein 8.4g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
