Chicken, Wine And Cheese Soup Recipe

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Chicken, wine and cheese soup

Mary (Lori) Rieth


This soup is a family favorite. I got the basic recipe years ago but added a few of my own ingredients to make it mine.

★★★★★ 1 vote
4 to 6
20 Min
20 Min


3 - 4 Tbsp
olive oil
3-4 clove
1 lb
4 oz
thin spaghetti noodles, broken
2 can(s)
stewed tomatoes, diced
2 tsp
dried basil
1 1/2 c
dry white wine
2 can(s)
chicken broth, condensed
1- 2
chicken breast, skinless and boneless, chopped
1 1/2 c
monterey jack cheese, grated
1 1/2 c
parmesan cheese, grated


1Heat oil in heavy large saucepan. Saute onion until soft and just starting to be golden.
2Stir in garlic. Cook for a minute without burning.
3Add zucchini, spaghetti, tomatoes, basil, wine, chicken broth, and chopped chicken breast meat. Cover and bring to boil.
4Turn down heat and simmer about 15 minutes until spaghetti is tender and chicken is cooked.
5Stir in cheeses and heat again adding salt and pepper to taste.
6You may add 1/2 cup of cream to this soup if desired. I usually don't to save a few calories. Serve with french bread or sourdough rolls.

About this Recipe

Course/Dish: Chicken Soups
Other Tag: Quick & Easy