It’s officially soup season, and there’s no better way to lean into the comfort than with White Wine Chicken Soup. This cozy, flavorful dish takes a familiar classic and elevates it with the subtle brightness of white wine. Slow-simmered and deeply comforting, White Wine Chicken Soup delivers the same nostalgic warmth as the chicken noodle soup you grew up with, while adding a refined twist that makes it perfect for adults and dinner guests alike. Because this recipe calls for a dry white wine, choosing the right bottle enhances the final flavor. We recommend Braganini Reserve Mountain Road Riesling, Coastline White, or Reserve Pinot Grigio. Each offers crisp acidity and clean character that lift the broth and bring balance to this comforting, cold-weather favorite.
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
- 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.
- 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.
- Add wine; bring to a boil. Cook 4 minutes. Add chicken and stock. Cover; reduce heat. Cook 7 minutes.
- 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!
