Drunken Chicken Soup
By
Marti Baxter
@ctykty
1
A delightfully tasty departure from 'plain old' chicken soup. "Light", yet hearty and satisfying.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
6 to 8
Prep:
1 Hr
Cook:
1 Hr 30 Min
Method:
Stove Top
Ingredients
-
3 lbchicken, cut up (water to cover)
-
1 largeonion, diced
-
3cloves minced fresh garlic
-
1stalks celery, sliced or diced
-
1/2green pepper sliced thin
-
6 ozcan tomato sauce
-
3/4 cwhite wine
-
3carrots, sliced
-
1 tspsalt
-
1/2 tspground black pepper
-
3/4 tspitalian seasoning
-
1 tspdried parsley
-
1 tspmrs. dash seasoning
-
3medium potatoes, diced
How to Make Drunken Chicken Soup
- Place chicken pieces in pot and cover with water (about 6 cups). Instead of a whole chicken, I used 3 lbs of chicken thighs with skin and bone on. (Easier to clean and cut up.)
- Bring to a boil, turn down to simmer, and cook until chicken is tender. Remove chicken; debone chicken and cut into chunks, discarding skin and bones.
- Pour chicken broth into large measuring bowl/cup. Skim some of the fat from the top after it 'settles' a bit.
- Add a tablespoon of olive oil to the bottom of the soup pot, when hot, add onion, celery, green pepper, and carrots and saute' until tender crisp. Add white wine and continue cooking to reduce wine about 1/3.
- Return approximately 1 1/2 quarts (6 cups) of the broth to the pot. Return cut-up chicken to pot. Add salt, pepper, Italian seasoning, dried parsley, Mrs. Dash seasoning, and tomato sauce. Stir and bring to a boil, then simmer for 20 minutes.
- Add diced potatoes, taste to see if seasoning needs to be adjusted, and cook until potatoes are tender.
- Serve with garlic bread.
About Drunken Chicken Soup
Course/Dish: Chicken Chicken Soups
Main Ingredient: Chicken
Regional Style: Cajun/Creole
Other Tag: Quick & Easy
