Chicken, wine and cheese soup

Chicken, Wine And Cheese Soup Recipe

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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
  • 2
  • 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

How to Make Chicken, wine and cheese soup


  1. Heat oil in heavy large saucepan. Saute onion until soft and just starting to be golden.
  2. Stir in garlic. Cook for a minute without burning.
  3. Add zucchini, spaghetti, tomatoes, basil, wine, chicken broth, and chopped chicken breast meat. Cover and bring to boil.
  4. Turn down heat and simmer about 15 minutes until spaghetti is tender and chicken is cooked.
  5. Stir in cheeses and heat again adding salt and pepper to taste.
  6. You 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.

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About Chicken, wine and cheese soup

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

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