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Sauteed Chicken Soup

Sauteed Chicken Soup recipe image
This rustic Sauteed Chicken Soup delivers deep, savory flavors in every spoonful. Chicken pieces are browned until golden, then simmered with aromatic garlic, rehydrated dried mushrooms, and a splash of dry white wine for brightness. The broth thickens slightly with tomatoes and herbs, creating a comforting, warming dish that feels like a hug in a bowl. Perfect for chilly evenings or when you crave something substantial yet simple. The combination of tender chicken, umami-rich mushrooms, and fresh parsley makes this a satisfying weeknight dinner or a make-ahead meal that tastes even better the next day.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 94.9
Dietary: Gluten-free
Description
This rustic Sauteed Chicken Soup delivers deep, savory flavors in every spoonful. Chicken pieces are browned until golden, then simmered with aromatic garlic, rehydrated dried mushrooms, and a splash of dry white wine for brightness. The broth thickens slightly with tomatoes and herbs, creating a comforting, warming dish that feels like a hug in a bowl. Perfect for chilly evenings or when you crave something substantial yet simple. The combination of tender chicken, umami-rich mushrooms, and fresh parsley makes this a satisfying weeknight dinner or a make-ahead meal that tastes even better the next day.
Ingredients
  • 1 Glass dry white wine
  • 1 Oz. dried mushrooms
  • 1 Clove garlic
  • 1/2 cups Chicken broth
  • 1 Tbs. chopped parsley
Directions
  1. 1
    Wash chicken parts and pat dry with paper towels.
  2. 2
    Heat olive oil in a large pot over medium-high heat.
  3. 3
    Saute carrot, celery, onion, and minced garlic until softened but still crisp.
  4. 4
    Add chicken parts, salt, pepper, bay leaf, and juniper berries to the pot.
  5. 5
    Brown the chicken pieces over high heat until golden on all sides.
  6. 6
    Pour in the dry white wine and cook until it has mostly evaporated.
  7. 7
    Add rehydrated mushrooms, diced tomatoes, and chicken broth to the pot.
  8. 8
    Bring to a boil, then reduce heat to medium and simmer for about 1 hour.
  9. 9
    Remove from heat and stir in chopped fresh parsley.
  10. 10
    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.

Note

Rehydrate dried mushrooms in warm water for 20 minutes before using. Reserve some of the soaking liquid to add extra depth to the broth if desired.

This dish is inspired by Pollo alla Cacciatora (Hunter's Style Chicken). For a more authentic Italian flavor, consider adding a pinch of red pepper flakes or fresh thyme.

If you don't have juniper berries, you can substitute with a few sprigs of rosemary or sage.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve after a night of resting.

For a heartier meal, serve with crusty bread or over a bed of rice or pasta.

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Read it online: https://www.chefs-mate.com/recipe/sauteed-chicken-soup-4/