“This is an exceptionally full flavored soup. It practically says ‘bountiful harvest,'” says Highlands Ranch Foodie blogger Lea Ann Brown of this White Wine Chicken Potato Soup.
2 quarts chicken stock
3 cups white wine
1 tablespoon tomato paste
1 1/2 teaspoons Pickapeppa Sauce
2 teaspoons dried basil
3 medium potatoes, scrubbed, peeled optional, cubed
1-2 cups butternut squash, peeled and diced
1 tablespoon butter
1 tablespoon vegetable oil
2 onions, diced
1 large red bell pepper, cored, seeded and diced
1 (15 ounce) can diced tomatoes
1/2 pound fresh green beans, stems removed, sliced crosswise
Salt and pepper, to taste
2 cups cooked chicken, skinned, boned, cooked and cut into spoonable pieces
1/2 teaspoon cider vinegar
In a heavy soup pot, combine the chicken stock and wine; bring to a boil. Turn down heat to medium low and simmer. Whisk in the tomato paste and Pickapeppa Sauce. Add the dried basil. Drop the potatoes into the simmering stock. Cover and let cook 10 minutes. Uncover and drop in butternut squash.
Meanwhile, in a 9-inch skillet, heat the butter and oil over medium heat. Add the onion and sauté until translucent, 3–4 minutes. Add the red pepper and stir fry for 1 minute. Add the tomatoes and stir another 3 minutes. Scrape the vegetables from the skillet into the stock mixture. Deglaze the pan with a bit of the stock mixture and add that to the soup pot. Continue to simmer the soup, covered, for 5 minutes.
Uncover the pot and drop in the sliced green beans. Add salt and pepper and keep seasoning until it’s just right for you. Add the cooked chicken. Continue cooking until the green beans and butternut squash are tender but not mushy; about 5 minutes. Stir in vinegar and serve immediately.
After you try this White Wine Chicken Potato Soup, give this Beef Enchilada Soup recipe!