We’re Cooking: Chicken Soup

Such a simple thing, warming, healing, restorative chicken soup, and yet the timeless classic is always a great go-to on cold winter nights (even here in Hawaii as we have cooling trade winds sweeping off a snow-capped Mauna Kea.) There was nothing that I loved more when we lived in Dallas than to have a Sunday soup day, allowing the concoction to simmer all day, serving it up in the early evening with a chunk of crusty sourdough bread and a glass of warming winter white wine, like a rich Rhone white blend or a Chardonnay, like Grgich Hills or Ram’s Gate. Hopefully, this will give you a bit of inspiration. #Cheers!


Chicken Soup
1 white onion – chopped fine
2 carrots – chopped fine
2 stalks celery – chopped fine
1/2 teaspoon red pepper flakes
3 cloves garlic – minced
1 tablespoon dried Mexican oregano
1 teaspoon dried cumin
1 teaspoon dried coriander
1 teaspoon fresh ground pepper
1 tablespoon salt
1 cup white wine
1 cup water (optional)
1 large can diced tomatoes
4 cups chicken stock, low-sodium
Juice and zest of 1 lime
2 chicken breasts – grilled and shredded
1 tablespoon cilantro – chopped
1 green onion – chopped
1 Roma tomato – chopped
Olive oil

In a medium saucepan heat 2 tablespoons olive oil over medium heat.  Add the onion, celery, and carrots. Cook for about 4 minutes as the veggies start to soften, stirring often.  Add the garlic and continue cooking.  Add a bit of water if needed to keep the veggies from sticking.  Add the spices with the wine. Cook until the wine reduces by half. Add the tomatoes and cook for about 2 minutes. Add the chicken stock and the lime juice and zest and bring to a boil.  Boil for 2 minutes then reduce the heat to a simmer and add the chicken, Roma tomato, green onions, and the cilantro. Add the rest of the water if you prefer more liquid. Simmer for at least 30 minutes and then enjoy.