It’s that time of year again. You are running around like a chicken with it’s head cut off, trying to balance work, life, and the holidays. Time is running out, your patience is wearing thin, you haven’t taken anything out of the freezer, and all you have is some canned stuff, a potato, a couple carrots, a bottle of white, and zero sanity.
I’ve got you! This chicken soup is so easy, you can throw it in the slowcooker and forget about it. and the best part? It’s got wine in it, so you have an excuse to open that bottle before evening.
For this recipe, you can pretty much use whatever you have for veggies, I had a couple of small potatoes, two carrots, and about a quarter bag of frozen green beans when I made mine. I supplemented with a can of mixed veggies and a can of corn. Basically, this recipe is an everything but the kitchen sink kinda deal, the magic in this soup is created by the wine and herbs, so use what you have, it’s gonna be good.
You will need:
- 2 or 3 boneless skinless chicken breast halves. (frozen is OK, no need to thaw)
- 32 oz of chicken broth
- onion (diced)
- veggies (see above for what I used)
- 1 1/2 cups of white wine (I used Sauvignon Blanc)
- 1 tsp dried rosemary
- 1 1/2 tsp dried Thyme
- 1 tsp Tbsp dried Parsley
- Salt and Pepper
Cut/peel your fresh veggies if applicable, and drain your canned veggies.
Throw everything into a 5 qt. Slowcooker and give it a fast stir. Cook on low for 7-8 hours. If you started this with frozen chicken, use a fork to shred the meat after it’s done cooking.
Easy right? My husband was floored with this soup. He ate almost the whole pot the first night. These simple herbs and the wine do some sort of Voodoo with the broth. I can’t explain it. I’m not going to question it though. Best and easiest soup ever. Plus. Wine.
**Italian Version** You can go Italian with this soup simply by limiting your veggie selection a bit. Make with sliced baby portobellos, sauteed in butter and garlic, diced firm Roma tomatoes, onion, red potato, and carrots. Add everything BUT the tomato and the mushroom, cook 1/2 way through, then add the remaining ingredients and finish. Garnish with fresh basil leaves and parmesan croutons.