12 Delicious White Wine Chicken Soup Recipes

Brimming with warmth and flavor, white wine chicken soup is the ultimate comfort food that’s perfect for any season. Whether you’re looking to cozy up on a chilly evening or simply crave a hearty, delicious meal, these 12 recipes promise to delight your taste buds and simplify your cooking routine. Dive into our roundup and discover your next favorite dish that’s sure to impress at any dinner table.

Classic White Wine Chicken Soup with Herbs

Having spent countless evenings perfecting the art of comfort food, I’ve come to realize that nothing soothes the soul quite like a bowl of Classic White Wine Chicken Soup with Herbs. It’s my go-to dish when the weather turns chilly or when I’m in need of a little culinary hug.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 2 cloves minced garlic
• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 cup dry white wine
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion, 1 cup diced carrot, and 1 cup diced celery to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb boneless, skinless chicken breasts to the pot. Cook for 5 minutes on each side until lightly browned.
5. Pour in 4 cups chicken broth and 1 cup dry white wine. Bring to a simmer.
6. Add 1 tsp dried thyme, 1 tsp dried rosemary, and 1 bay leaf to the pot. Season with salt and pepper to taste.
7. Reduce heat to low and simmer for 20 minutes, or until chicken is cooked through.
8. Remove chicken from the pot, shred it with two forks, and return it to the soup.
9. Discard the bay leaf before serving.

Always a delight, this soup boasts a rich broth infused with the subtle flavors of white wine and herbs, making it a comforting yet sophisticated meal. Serve it with a crusty baguette for dipping, or over a bed of steamed rice for a heartier option.

Creamy White Wine Chicken and Mushroom Soup

Unbelievable how a simple bowl of soup can transport you to a cozy evening by the fireplace, isn’t it? That’s exactly how I feel about this Creamy White Wine Chicken and Mushroom Soup. It’s my go-to recipe when I need something comforting yet sophisticated enough to impress dinner guests.

Ingredients

• 2 tbsp olive oil
• 1 lb chicken breast, cubed
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup white wine
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 lb cubed chicken breast to the pot, cooking until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Stir in 1 cup sliced mushrooms and 2 minced garlic cloves, sautéing until mushrooms are soft, about 3 minutes.
4. Pour in 1/2 cup white wine, scraping the bottom of the pot to deglaze, and let it simmer for 2 minutes.
5. Add 4 cups chicken broth, bringing the mixture to a boil, then reduce heat to simmer for 10 minutes. Tip: Simmering enhances the flavors.
6. Stir in 1 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper, heating through but not boiling.
7. Garnish with 1 tbsp fresh thyme before serving. Tip: Fresh herbs add a burst of flavor and color.

Rich and velvety, this soup pairs wonderfully with a crusty baguette or over a bed of steamed rice for a heartier meal. The white wine adds a subtle acidity that balances the creaminess perfectly.

White Wine Chicken Soup with Garlic and Thyme

Yesterday, I found myself craving something comforting yet sophisticated for dinner, and that’s when I decided to whip up this White Wine Chicken Soup with Garlic and Thyme. It’s the perfect blend of elegance and comfort, ideal for those evenings when you want to treat yourself without spending hours in the kitchen.

Ingredients

• 2 tbsp olive oil
• 1 lb chicken breast, cubed
• 4 cloves garlic, minced
• 1 cup white wine
• 4 cups chicken broth
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 lb cubed chicken breast to the pot, cooking until lightly browned on all sides, approximately 5 minutes.
3. Stir in 4 cloves minced garlic, cooking for 1 minute until fragrant.
4. Pour in 1 cup white wine, scraping the bottom of the pot to deglaze, and let it simmer for 3 minutes to reduce slightly.
5. Add 4 cups chicken broth, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper, bringing the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
7. Tip: For a richer flavor, let the soup sit covered off the heat for 10 minutes before serving.
8. Tip: If the soup is too thin, simmer uncovered for an additional 5 minutes to reduce.
9. Tip: Garnish with fresh thyme leaves for an extra touch of elegance.

Delightfully aromatic, this soup boasts a velvety texture with the chicken perfectly tender. Serve it with a crusty baguette to soak up every last drop of the flavorful broth, or over a bed of steamed rice for a heartier meal.

Spicy White Wine Chicken Soup with Jalapenos

Sometimes, all you need is a bowl of something warm, spicy, and utterly comforting to turn your day around. That’s exactly what this Spicy White Wine Chicken Soup with Jalapenos does for me, especially on those chilly evenings when I’m craving a little heat and a lot of flavor.

Ingredients

• 2 tbsp olive oil
• 1 lb chicken breast, cubed
• 1 cup white wine
• 4 cups chicken broth
• 2 jalapenos, sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 lb cubed chicken breast to the pot, cooking until lightly browned, about 5 minutes.
3. Stir in 1 diced onion and 3 minced garlic cloves, sautéing until translucent, about 3 minutes.
4. Pour in 1 cup white wine, scraping the bottom of the pot to deglaze, and let it reduce by half, about 5 minutes.
5. Add 4 cups chicken broth, 2 sliced jalapenos, 1 tsp salt, and 1/2 tsp black pepper, bringing the mixture to a boil.
6. Reduce heat to low, simmering uncovered for 20 minutes to allow flavors to meld.
7. Stir in 1/2 cup heavy cream, heating through for another 2 minutes before serving.

Ladling this soup into bowls, the creamy texture and the kick from the jalapenos make it a standout dish. Serve it with a slice of crusty bread to soak up every last drop, or over a bed of rice for a more substantial meal.

White Wine Chicken Soup with Leeks and Carrots

This past weekend, I found myself craving something comforting yet sophisticated, a dish that bridges the gap between hearty and elegant. That’s when I decided to whip up this White Wine Chicken Soup with Leeks and Carrots, a recipe that’s become a staple in my kitchen for its simplicity and depth of flavor.

Ingredients

• 2 tbsp olive oil
• 1 lb chicken breast, cubed
• 2 leeks, sliced
• 2 carrots, diced
• 4 cups chicken broth
• 1 cup white wine
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 lb cubed chicken breast to the pot, cooking until lightly browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in 2 sliced leeks and 2 diced carrots, cooking until softened, about 5 minutes.
4. Pour in 4 cups chicken broth and 1 cup white wine, bringing the mixture to a boil.
5. Reduce heat to low, simmering for 20 minutes to meld the flavors. Tip: Skim off any foam that rises to the top for a clearer soup.
6. Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to your preference.
7. Garnish with 2 tbsp chopped fresh parsley before serving. Tip: For an extra touch of freshness, add a squeeze of lemon juice.

Now, this soup boasts a velvety texture with the leeks and carrots adding a slight crunch, while the white wine lends a subtle acidity that brightens the dish. Serve it with a crusty baguette to soak up every last drop, or over a bed of steamed rice for a more substantial meal.

White Wine Chicken Soup with Spinach and Parmesan

Delightfully comforting and brimming with flavor, this White Wine Chicken Soup with Spinach and Parmesan is my go-to dish for chilly evenings or when I’m craving something hearty yet refined. I remember first stumbling upon this recipe during a cozy dinner party, and it’s been a staple in my kitchen ever since.

Ingredients

• 2 tbsp olive oil
• 1 lb chicken breast, cubed
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1/2 cup white wine
• 4 cups chicken broth
• 1 cup spinach, fresh
• 1/2 cup Parmesan cheese, grated
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 lb cubed chicken breast to the pot, cooking until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Stir in 1 cup diced onion and 2 cloves minced garlic, sautéing until translucent, about 3 minutes.
4. Pour in 1/2 cup white wine, scraping the bottom of the pot to deglaze, and let it reduce by half, about 2 minutes.
5. Add 4 cups chicken broth, bringing the mixture to a boil before reducing to a simmer for 10 minutes. Tip: Simmering unlocks deeper flavors.
6. Fold in 1 cup fresh spinach and 1/2 cup grated Parmesan cheese until the spinach wilts and the cheese melts, about 2 minutes. Tip: Add spinach last to retain its vibrant color and nutrients.
7. Season with 1 tsp salt and 1/2 tsp black pepper, adjusting as needed.

Silky with a rich depth from the wine and Parmesan, this soup pairs wonderfully with crusty bread for dipping. The spinach adds a fresh contrast, making each spoonful a delightful experience.

White Wine Chicken Soup with Orzo and Lemon

After a long day of work, there’s nothing quite like a bowl of comforting soup to unwind. I stumbled upon this White Wine Chicken Soup with Orzo and Lemon recipe during a chilly evening when I was craving something light yet satisfying. It’s become a staple in my kitchen, especially when I want to impress guests with minimal effort.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb chicken breast, cubed
• 1/2 cup white wine
• 4 cups chicken broth
• 1 cup orzo
• 1 lemon, juiced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped parsley

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb cubed chicken breast and cook until no longer pink, about 5 minutes.
5. Pour in 1/2 cup white wine, scraping the bottom of the pot to deglaze.
6. Add 4 cups chicken broth and bring to a boil.
7. Stir in 1 cup orzo, reduce heat to simmer, and cook for 10 minutes until orzo is tender.
8. Remove from heat and stir in juice of 1 lemon, 1/2 tsp salt, and 1/4 tsp black pepper.
9. Garnish with 2 tbsp chopped parsley before serving.

The soup has a bright, lemony flavor that pairs perfectly with the tender chicken and orzo. Try serving it with a crusty bread for dipping, or add a sprinkle of red pepper flakes for a little heat.

White Wine Chicken Soup with Bacon and Potatoes

After a long day of chasing deadlines and dodging raindrops, there’s nothing quite like the comfort of a warm, hearty soup to bring the world back into balance. This White Wine Chicken Soup with Bacon and Potatoes is my go-to remedy for chilly evenings, blending rich flavors with a touch of elegance. It’s a dish that feels both indulgent and wholesome, perfect for sharing or savoring solo.

Ingredients

• 4 slices bacon, chopped
• 1 lb chicken breast, cubed
• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 cup white wine
• 2 potatoes, cubed
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove and set aside, leaving the fat in the pot.
2. Add olive oil to the bacon fat, then sauté the cubed chicken until golden, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Add the diced onion, sliced carrots, and chopped celery to the pot. Cook until softened, about 5 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the chicken broth and white wine, scraping the bottom of the pot to loosen any browned bits. Tip: This step adds depth to the soup’s flavor.
6. Add the cubed potatoes, thyme, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
7. Stir in the heavy cream and reserved bacon. Heat through for 2 minutes. Tip: Adding cream at the end prevents curdling.

Silky from the cream, with a smoky hint from the bacon and a bright note from the wine, this soup is a symphony of flavors. Serve it with a crusty baguette for dipping, or top with fresh herbs for a pop of color.

White Wine Chicken Soup with Kale and White Beans

Warm, comforting, and just a little bit fancy, this white wine chicken soup with kale and white beans is my go-to when I need something that feels both nourishing and indulgent. It’s the kind of dish that makes you feel like a gourmet chef, even on a busy weeknight, and I love how the flavors meld together to create something truly special.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup dry white wine
• 4 cups chicken broth
• 1 can (15 oz) white beans, drained and rinsed
• 2 cups chopped kale
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onion and cook, stirring occasionally, until softened, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 lb chicken pieces to the pot and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
5. Pour in 1/2 cup white wine and scrape any browned bits from the bottom of the pot. Cook until the wine is reduced by half, about 3 minutes.
6. Add 4 cups chicken broth, 1 can white beans, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
7. Stir in 2 cups chopped kale and cook until wilted, about 3 minutes. Tip: For extra flavor, add a Parmesan rind to the soup while it simmers.
8. Adjust seasoning if necessary and serve hot. Tip: Garnish with a drizzle of olive oil and a sprinkle of red pepper flakes for a little heat.

Rich in flavor and texture, this soup is a delightful balance of tender chicken, creamy beans, and hearty kale. Serve it with a crusty baguette for dipping, or top with a poached egg for an extra layer of richness.

White Wine Chicken Soup with Rosemary and Sage

Goodness, there’s nothing quite like the comforting embrace of a warm bowl of chicken soup, especially when it’s infused with the elegant flavors of white wine, rosemary, and sage. I remember the first time I tried adding white wine to my chicken soup; it was a game-changer, adding a depth of flavor that’s both sophisticated and homey.

Ingredients

• 2 tbsp olive oil
• 1 lb chicken breast, cubed
• 1 cup white wine
• 4 cups chicken broth
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh sage, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 lb cubed chicken breast to the pot, cooking until lightly browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Pour in 1 cup white wine, scraping the bottom of the pot to deglaze, and let it simmer for 2 minutes to reduce slightly.
4. Add 4 cups chicken broth, 1 cup diced carrots, and 1 cup diced celery to the pot. Tip: Uniformly diced vegetables cook evenly.
5. Stir in 1 tbsp chopped rosemary and 1 tbsp chopped sage, then season with 1 tsp salt and 1/2 tsp black pepper.
6. Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes, or until the vegetables are tender. Tip: Simmering gently preserves the herbs’ delicate flavors.

Finally, this soup boasts a harmonious blend of flavors, with the white wine adding a subtle acidity that brightens the rich broth. Serve it with a crusty baguette to soak up every last drop, or top with a sprinkle of fresh herbs for a pop of color.

White Wine Chicken Soup with Wild Rice and Almonds

Nothing warms the soul quite like a bowl of homemade chicken soup, especially when it’s elevated with the sophistication of white wine and the earthy crunch of wild rice and almonds. I remember the first time I whipped this up on a chilly evening, and now it’s a staple in my kitchen for both its comfort and elegance.

Ingredients

• 2 tbsp olive oil
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 4 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, cubed
• 1/2 cup wild rice
• 1/2 cup sliced almonds
• 4 cups chicken broth
• 1 cup dry white wine
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onion, carrot, and celery. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Stir in garlic and cook until fragrant, about 30 seconds.
4. Add cubed chicken to the pot. Cook until the chicken is no longer pink on the outside, about 3 minutes.
5. Pour in wild rice, almonds, chicken broth, and white wine. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender.
7. Season with salt and pepper. Stir in fresh parsley before serving.

Unbelievably, this soup manages to be both hearty and light, with the wild rice and almonds adding a delightful texture contrast. Serve it with a crusty bread to soak up every last drop of the flavorful broth, or top with extra parsley for a pop of color.

White Wine Chicken Soup with Tarragon and Cream

Just last week, I found myself craving something comforting yet sophisticated to match the unpredictable summer evenings we’ve been having. That’s when I decided to whip up this White Wine Chicken Soup with Tarragon and Cream, a dish that’s as nourishing as it is elegant.

Ingredients

• 2 tbsp olive oil
• 1 lb chicken breast, cubed
• 1 cup white wine
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp fresh tarragon, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 lb cubed chicken breast to the pot, seasoning with 1 tsp salt and 1/2 tsp black pepper. Cook until the chicken is no longer pink, about 5 minutes.
3. Pour in 1 cup white wine, scraping the bottom of the pot to deglaze. Let it simmer until the wine is reduced by half, about 3 minutes.
4. Add 4 cups chicken broth to the pot, bringing the mixture to a boil. Then, reduce the heat to low and simmer for 15 minutes.
5. Stir in 1 cup heavy cream and 2 tbsp chopped fresh tarragon, heating through for another 2 minutes. Tip: For a smoother soup, blend half of it before adding the cream.
6. Adjust seasoning if necessary, then remove from heat. Tip: Letting the soup sit for 5 minutes before serving enhances the flavors.

Lusciously creamy with a hint of herbal freshness from the tarragon, this soup is a delightful twist on classic comfort food. Serve it with a crusty baguette for dipping, or over a bed of steamed rice for a heartier meal.

Conclusion

These 12 Delicious White Wine Chicken Soup Recipes offer a treasure trove of comfort and flavor, perfect for any home cook looking to warm up their kitchen. Whether you’re in the mood for something classic or adventurous, there’s a recipe here for you. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your culinary creations by pinning this article on Pinterest!