It's soup season! Cozy up with this chicken noodle soup made with white wine. We recommend a dry white wine like Braganini Reserve Mountain Road Riesling, Coastline White or Reserve Pinot Grigio.

Ingredients

• 2 tablespoons canola oil
• 1 bone-in chicken breast half, remove skin
• 1 pound bone-in chicken thighs, remove skin
• ¾ teaspoon kosher salt, divided
• ½ teaspoon black pepper, divided
• 2 cups chopped onion
• 1 cup chopped carrot
• ½ cup (1/4-inch-thick) slices celery
• 1 tablespoon minced fresh garlic
• 3 fresh parsley sprigs
• 3 fresh thyme sprigs
• 1 fresh rosemary sprig
• 2 bay leaves
• 1 cup dry white wine
• 4 cups unsalted chicken stock
• 1 cup uncooked medium egg noodles
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat oil in a Dutch oven over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken, flesh side down. Cook 10 minutes; turn thighs after 5 minutes. Cool; shred. Discard bones.
2. Add onion, carrot, and celery to pan; sauté 10 minutes. Add garlic; sauté 1 minute. Place herb sprigs and bay leaves on cheesecloth. Gather edges; tie securely. Add sachet to pan.
3. Add wine; bring to a boil. Cook 4 minutes. Add chicken and stock. Cover; reduce heat. Cook 7 minutes.
4. Add noodles; cook 6 minutes or until al dente. Discard sachet. Stir in chopped parsley, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Enjoy!

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