Chicken Soup with Tomatoes, Wine and Orange Recipe

Name: Chicken Soup with Tomatoes, Wine and Orange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (50 mL) olive oil; 1 large onion, finely chopped; 2 large carrots, sliced; 2 stalks celery, sliced; 1/2 tsp (2 mL) dried thyme; 1 whole chicken (about 3 lbs/1/5 kg), rinsed and cut into 8 pieces, or 3 lbs (1/5 kg) skinless chicken thighs; 1 bay leaf; 1 can (14 oz/398 mL) diced tomatoes, with juice; 4 cups (1 L) chicken stock; 1 cup (250 mL) dry white wine; 1 tbsp (15 mL) balsamic vinegar; Pinch cayenne pepper; Grated zest of 1 orange; Salt and freshly ground black pepper; 1 cup (250 mL) hot cooked long-grain white rice; 1/4 cup (50 mL) minced fresh flat-leaf (Italian) parsley

Servings: persons

1/4 cup (50 mL) olive oil
1 large onion, finely chopped
2 large carrots, sliced
2 stalks celery, sliced
1/2 tsp (2 mL) dried thyme
1 whole chicken (about 3 lbs/1/5 kg), rinsed and cut into 8 pieces, or 3 lbs (1/5 kg) skinless chicken thighs
1 bay leaf
1 can (14 oz/398 mL) diced tomatoes, with juice
4 cups (1 L) chicken stock
1 cup (250 mL) dry white wine
1 tbsp (15 mL) balsamic vinegar
Pinch cayenne pepper
Grated zest of 1 orange
Salt and freshly ground black pepper
1 cup (250 mL) hot cooked long-grain white rice
1/4 cup (50 mL) minced fresh flat-leaf (Italian) parsley

1
In a large pot, heat oil over medium heat.
2
Add onion and saute until softened, about 6 minutes.
3
Add carrots, celery and thyme; saute until vegetables start to soften, about 3 minutes.
4
Add chicken and cook until starting to brown, about 3 minutes.
5
Add bay leaf, tomatoes with juice, stock and wine; bring to a simmer.
6
Partially cover, reduce heat to low and simmer gently until juices run clear when chicken is pierced, about 45 minutes.
7
Skim the soup if any scum develops on the surface.
8
Using tongs, transfer chicken to a large plate and let cool slightly.
9
Remove skin and bones and discard.
10
Shred the meat into bite-size pieces.
11
Return chicken to the pot and bring to a simmer.
12
Stir in vinegar, cayenne, orange zest and salt and black pepper to taste.
13
Discard bay leaf.
14
Divide rice among heated bowls and top with soup.
15
Garnish with parsley.

803

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup (50 mL) olive oil, 1 large onion, finely chopped, 2 large carrots, sliced, 2 stalks celery, sliced, and more.

Yes, Chicken Soup with Tomatoes, Wine and Orange falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Soup with Tomatoes, Wine and Orange

How did you like this recipe?

Frequently Asked Questions