Savoury Chicken Soup with Red Wine Recipe
Picture yourself on a chilly autumn evening, snuggled up in a cozy sweater, with the aroma of homemade chicken soup filling the air. The warmth of the dish spreads through your body, soothing your soul with every sip. Today, I am introducing you to one of my all-time favorite comfort food recipes – Chicken Soup with Portobello Mushrooms and Red Wine.
This recipe is packed with flavor and nutrition, perfect for those who are looking for a hearty and fulfilling meal. The magic ingredient that sets this soup apart from others is the use of red wine in the broth. The combination of tender chicken breast, earthy portobello mushrooms, and rich red wine create an aromatic blend that will tantalize your taste buds.
I discovered this recipe during one hazy afternoon when I was feeling creative in the kitchen. From the moment I started preparing the broth, I knew this dish would become a staple in my cooking repertoire. With just one spoonful, I experienced a mix of textures and tastes that surprised me in the most delightful way. It’s no wonder why this recipe is one of my favorites – it has all the essential elements needed to make a perfect meal: simple ingredients, easy preparation, delicious flavors, and ample nutritional value.
In this article, we’ll go through all the details needed to create this culinary masterpiece. Whether you’re a seasoned cook or just starting experimenting in the kitchen, you’ll find everything you need right here. Get ready to indulge in a bowl of comfort and warmth – let’s get cooking!
Why You’ll Love This Recipe
Are you in need of a hearty and flavorful soup that will warm you up on a chilly day? Look no further than this chicken soup with portobello mushrooms and red wine recipe. Not only is it easy to make, but it’s also packed with deliciously bold flavors that will have your taste buds dancing.
One of the key ingredients in this recipe is the red wine, which adds a rich and robust depth to the dish. It’s worth noting that the type of wine you choose can greatly impact the overall flavor of your soup. I recommend opting for a dry red wine, such as cabernet franc, to complement the earthiness of the mushrooms and herbs.
Speaking of herbs, this recipe doesn’t skimp on them. With fresh thyme, rosemary, and basil, as well as bay leaf and parsley, this soup packs a ton of herbaceous flavors that make it stand out from your standard chicken soup fare.
And let’s not forget about the star ingredient – portobello mushrooms. These meaty mushrooms are one of the best varieties for adding depth and richness to any dish. Not only do they pair perfectly with red wine, but they also add a satisfying chewiness to every bite.
Overall, this chicken soup with portobello mushrooms and red wine recipe is an excellent choice when you’re in the mood for something warm and comforting, yet still packed with delicious flavors. Give it a try – your taste buds will thank you!
Ingredient List
Here is everything you need to make this bold and flavorful Chicken Soup with Portobello Mushrooms and Red Wine Recipe:
Ingredients:
- 1/4 cup of olive oil
- 1 red onion, diced
- 1 red bell pepper, diced
- 2 portobello mushrooms, sliced
- 2 boneless skinless chicken breasts, cubed into bite-sized pieces
- 1 can of stewed tomatoes
- 2 cups of chicken broth
- 2 cups of red wine (use a dry red wine like Cabernet franc)
- 1 bay leaf
- 3 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- 1/4 cup of chopped fresh basil leaves
- Sea salt and black pepper to taste
Note: For a creamier version of this soup, you can add a can of mushroom soup or plain Greek yogurt. For additional veggies, consider adding zucchini or sauteed mushrooms.
The Recipe How-To
Now, it’s time to get started on the recipe! Here are the step-by-step instructions for making Chicken Soup with Portobello Mushrooms and Red Wine Recipe:
Ingredients:
- 1/4 cup olive oil
- 4 boneless, skinless chicken breasts
- 1 large onion, diced
- 1 red bell pepper, diced
- 8 oz. portobello mushrooms, sliced
- 1 bay leaf
- 1 tsp. fresh thyme leaves
- 2 tsp. fresh rosemary leaves, chopped
- 28 oz. stewed tomatoes
- 1 cup dry red wine
- Sea salt and black pepper, to taste
- Fresh basil and parsley leaves, chopped
Directions:
- In a large soup pot or Dutch oven, heat olive oil over medium-high heat.
- Add chicken and sauté for 4 to 5 minutes or until no longer pink.
- Add diced onion, diced red bell pepper and sliced mushrooms. Sauté for an additional minute or until onion is translucent.
- Pour in red wine and let it reduce by half.
- Add stewed tomatoes to the pot (juice and all), followed by bay leaf, fresh thyme leaves and chopped rosemary.
- Bring to a gentle boil then lower heat to medium-low. Simmer gently for about an hour or until soup has reduced by a third.
- Remove bay leaf from pot and discard.
- Using tongs or a fork, shred chicken into small pieces.
- Ladle soup into bowls and sprinkle with fresh basil and parsley leaves.
Enjoy your delicious Chicken Soup with Portobello Mushrooms and Red Wine Recipe!
Substitutions and Variations
If you want to switch up some ingredients or customize this recipe, you have a lot of options to explore. Here are some substitutions and variations you can try:
– Vegetarian option: Swap out the chicken breasts for zucchini and the chicken broth for vegetable broth. You can also use a variety of mushrooms like shiitake, oyster, or cremini instead of portobello mushrooms.
– Creamier version: For a creamier soup, add one cup of greek yogurt to the soup after it has simmered for 20 minutes. This will give your soup a richer and creamier texture.
– Wine variations: You can use different types of wine in this recipe depending on your taste preference. If you want something bold and fruity, try Cabernet Franc. For something lighter and sweeter, Pinot Noir or Merlot works well. If you prefer white wine, opt for Chardonnay or Sauvignon Blanc.
– More veggies: You can add more vegetables to this recipe based on what’s in season or what you have in your fridge. Try adding diced carrots or celery when sautéing the onion and red pepper or stir in some sauteed mushrooms before serving.
– Herbs and spices: Experiment with different herbs and spices to enhance the flavor of the soup. Fresh rosemary, thyme, or basil are great options. You can also sprinkle in garlic powder, paprika, or cumin if you want to add some earthy flavors.
By trying out these simple substitutions and variations, you can personalize this recipe to fit your taste buds while still enjoying the warm and comforting bowl of chicken soup with portobello mushrooms and red wine sauce.
Serving and Pairing
This chicken soup with portobello mushrooms and red wine is a hearty and flavorful dish that is perfect for a cozy night in. The earthy flavor of the mushrooms pairs perfectly with the richness of the red wine and the tender chicken. When it comes to serving, I suggest ladling the soup into large bowls and garnishing with chopped fresh parsley or basil.
To really bring out the flavors in this dish, I recommend pairing it with a full-bodied red wine such as a cabernet franc. The robust flavor of the wine will complement the richness of the soup while also cutting through its creaminess. If you prefer white wine, a creamy chardonnay can also work well.
If you’re looking to serve some side dishes alongside this soup, I suggest keeping things simple and light so that they don’t overpower the main dish. A simple green salad dressed with balsamic vinaigrette or grilled zucchini can be a great accompaniment. If you want to highlight the mushroom flavor even further, sautéed mushrooms with thyme and rosemary could also make a delightful addition.
Overall, this chicken soup recipe is warm, comforting, and flavorful – perfect for serving on a cool evening along with a glass of your favorite red wine!
Make-Ahead, Storing and Reheating
With this chicken soup with portobello mushrooms and red wine recipe, you can easily make it ahead of time to save some prep time during the week. Once the soup cools down, transfer it into airtight containers and store them in the fridge for up to 4 days. You can also freeze the soup for up to 3 months, but be sure to thaw it in the fridge overnight before reheating.
To reheat the soup, you can use a microwave or a stove. If using a microwave, transfer the soup into a microwave-safe bowl and heat it on high for 2-3 minutes or until thoroughly heated. Stir occasionally to ensure even heating.
If using a stove, heat the soup over medium-low heat until it reaches your desired temperature while stirring occasionally. You might need to add a splash of chicken broth or water to loosen the soup as it thickens when stored in the fridge.
This recipe yields a large amount of soup perfect for meal prepping or feeding a crowd, but it’s also easy to scale down if you only need a few servings. Just adjust the ingredient amounts accordingly and enjoy this delicious bowl of warm and comforting chicken soup with flavorful portobello mushrooms and rich red wine.
Tips for Perfect Results
When cooking this chicken soup with portobello mushrooms and red wine recipe, it’s important to pay attention to the little details that can make a difference in the final result. Here are some tips to help you achieve a perfect dish every time:
1. Use fresh herbs whenever possible: Fresh parsley, thyme, rosemary, and basil will give your dish a more vibrant taste and fragrance compared to their dried counterparts. Don’t be afraid to chop them finely for better texture and flavor distribution in the soup.
2. Cook chicken breasts until no longer pink: To ensure that your chicken is fully cooked, it’s best to let it cook for 4-5 minutes on each side until there is no pink left. Then you can add the onions, red bell pepper, and mushrooms and cook for an additional 2-3 minutes.
3. Use a high-quality red wine: The red wine is used both in the soup base and for braising the chicken, so it’s essential to use good quality wine that you would happily drink. A dry red wine like cabernet franc is a great choice as it has a robust flavor that can complement the other ingredients well.
4. Don’t skip the mushrooms: Portobello mushrooms are not only delicious but are also packed with vitamins, minerals, and antioxidants that could benefit your health. Make sure to slice them thinly and add them early in the cooking process so they have enough time to infuse their flavors into the soup.
5. Adjust seasoning as needed: Taste the soup frequently during cooking and adjust the seasoning as needed with more salt, black pepper or garlic powder. You can also add a pinch of sugar if you prefer a slightly sweeter taste.
6. Garnish with fresh parsley: Before serving, sprinkle chopped fresh parsley over each bowl of soup for an added burst of color and freshness.
By following these tips, you’ll be able to create a delicious and comforting chicken soup with portobello mushrooms and red wine recipe that will become a family favorite.
Bottom Line
If you are looking for a hearty and comforting meal that is easy to make, impresses your guests, and pairs well with a delicious red wine, then this Chicken Soup with Portobello Mushrooms and Red Wine Recipe is perfect for you! The combination of tender chicken breast, earthy portobello mushrooms, and fragrant herbs like thyme and rosemary creates a flavorful and satisfying soup that will warm you up from the inside out. Plus, the addition of red wine adds an elegant touch that elevates the recipe to a whole new level.
Whether you are hosting a dinner party or just looking for a cozy meal on a chilly night, this recipe is sure to be a crowd-pleaser. So why not give it a try? With simple ingredients and easy-to-follow steps, even novice cooks can master this dish in no time. And trust me when I say that the end result will be worth it!
So don’t wait any longer- head to your kitchen, grab your ingredients, and start cooking up some Chicken Soup with Portobello Mushrooms and Red Wine today. You won’t regret it!
Chicken Soup with Portobello Mushrooms and Red Wine Recipe
Ingredients
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, cut into thin strips
- 2 cups thinly sliced portabella mushrooms (stems removed)
- 1 medium onion, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1/2 cup red wine
- 1 (28 ounce) can stewed tomatoes, diced
- 1/4 cup chopped fresh basil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 6 cups chicken stock
- 1/2 cup chopped fresh parsley
Instructions
- In a large soup pot, heat the olive oil.
- Sauté the chicken 4 to 5 minutes or until no longer pink.
- Add the mushrooms, onion and red pepper; sauté another 5 minutes.
- Add the wine and cook, stirring, for 3 minutes.
- Add the stewed tomatoes and their juice, basil, rosemary, thyme, salt, black pepper, bay leaf and stock; simmer for 10 minutes.
- Remove the bay leaf.
- Stir in the parsley and serve immediately.
Add Your Own Notes
Nutrition
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