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Sauteed Chicken Soup

Sauteed Chicken Soup recipe image
This vibrant Italian-style soup is a delightful departure from traditional heavy broths. It combines the bright acidity of red wine with the deep, savory notes of sun-dried tomatoes and fresh basil. The base is built by saut&# 195;©ing aromatic shallots and garlic, then deglazing with wine to create a rich, complex flavor profile. Very ripe tomatoes add natural sweetness and body, while a finish of Parmesan cheese provides a subtle creaminess and umami depth. This dish comes together in under 40 minutes, making it perfect for a weeknight dinner or a light lunch. ItâÂÂs hearty enough to satisfy but light enough to be refreshing, offering a sophisticated taste experience with simple ingredients.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 217.8
Dietary: Gluten-free
Description
This vibrant Italian-style soup is a delightful departure from traditional heavy broths. It combines the bright acidity of red wine with the deep, savory notes of sun-dried tomatoes and fresh basil. The base is built by saut&# 195;©ing aromatic shallots and garlic, then deglazing with wine to create a rich, complex flavor profile. Very ripe tomatoes add natural sweetness and body, while a finish of Parmesan cheese provides a subtle creaminess and umami depth. This dish comes together in under 40 minutes, making it perfect for a weeknight dinner or a light lunch. ItâÂÂs hearty enough to satisfy but light enough to be refreshing, offering a sophisticated taste experience with simple ingredients.
Ingredients
  • 2 Teaspoons olive oil
  • 3 Cloves garlic, chopped
  • 3 Shallots, chopped
  • 1/2 cup Red wine
  • âÂÂ1/2 cup strong chicken stock
  • 4 Very ripe tomatoes, seeded and chopped
  • 2 Tablespoons minced sundried tomatoes
  • 1/2 teaspoon Cracked black pepper
  • 1 tablespoon Chopped basil
  • 1/3 cup Parmesan cheese
Directions
  1. 1
    Heat olive oil in a large sauté pan over medium-high heat until shimmering.
  2. 2
    Add chopped garlic and shallots, sautéing for about 1 minute until fragrant and softened.
  3. 3
    Pour in the red wine and let it reduce for about 3 minutes until almost dry.
  4. 4
    Add the chicken stock, chopped ripe tomatoes, and minced sun-dried tomatoes.
  5. 5
    Increase heat to high and bring to a boil, then reduce heat to simmer for 5 minutes to meld flavors.
  6. 6
    Stir in chopped basil and cracked black pepper, simmering for an additional 2 minutes.
  7. 7
    Season with salt to taste.
  8. 8
    Ladle into bowls and serve immediately, garnishing with Parmesan cheese if desired.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 217.8kcal
% Daily Value *
Total Fat 11.6g18%
Saturated Fat 4.8g24%
Cholesterol 39.9mg14%
Sodium 336.3mg15%
Total Carbohydrate 7.0g3%
Dietary Fiber 1.6g7%
Sugars 3.2g
Protein 15.1g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original source mentioned making ravioli with ricotta, goat cheese, and pasta squares. This soup recipe is a standalone broth dish; if you wish to serve ravioli, cook them separately according to package instructions and add to the soup bowls before ladling.

For a vegetarian version, substitute the chicken stock with a robust vegetable stock.

Use very ripe tomatoes for the best natural sweetness and texture. If tomatoes are out of season, you can use high-quality canned San Marzano tomatoes.

Any dry red wine suitable for drinking works well here, such as Chianti or Pinot Noir.

This soup is best served fresh. If storing leftovers, refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop.

Keywords: italian, chicken, soup, tomato, basil, garlic, shallots, red wine, parmesan, sun-dried tomatoes, quick dinner, comfort food, vegetarian option, light meal, simmered, herb, broth, easy recipe, warm
Read it online: https://www.chefs-mate.com/recipe/sauteed-chicken-soup-3/