A quite delicious slow cooked white wine chicken soup filled with fresh herbs, veggies and quite a bit of protein. This soup is easily gluten free and dairy free, and is truly a perfect for a winter night that’s, but is just as good when those spring and summer flues hit you. Serve with crackers, french bread, cornbread or homemade biscuits for the coziest dinner.
It’s quite thick and creamy without leaving you feeling too heavy, while also filled with a special blend of herbs and flavors that will keep you making this all winter long.
You can absolutely make this without the wine, and instead will substitute the wine for a little more broth.
You’ll also use almond milk, and flour but you can substitute the flour for one that works for you. But check your label on the worcestershire to make sure it’s gluten free. But if your not dairy free, use heavy cream or regular milk.
Store any leftover slow cooker white wine chicken stew in an airtight container in the fridge for up to 3-4 days. Simply reheat in the microwave or in a pot on the stovetop.
To freeze: let the chicken soup cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months. To reheat, let the stew thaw in the refrigerator overnight before heating it in the microwave or stove top.
White Wine Chicken Soup
Prep Time- 15 mins
Cook Time- 7 hours 15 mins
Total Time- 7hours 30 mins
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless skinless chicken thighs, cut into 1 inch pieces
- Freshly ground salt and pepper
- 2 cups chicken broth
- ½ cup dry white wine*
- 1 tablespoon worcestershire sauce**
- 1 teaspoon balsamic vinegar
- 2 teaspoons chopped fresh rosemary (fresh is best!)
- 2 teaspoons chopped fresh thyme (fresh is best!)
- ½ teaspoon dried oregano
- 1 teaspoon salt, plus more to taste
- Lots of freshly ground black pepper
- 6 garlic cloves, finely minced
- 1 large yellow onion, cut into chunks
- 3 large carrots, peeled and cut into 1/2-inch diagonal slices
- 1 pound yukon gold potatoes, diced into ½ inch cubes
- ¼ cup all purpose flour (or sub all purpose gluten free flour)
- ½ cup unsweetened almond milk (or heavy cream or regular milk will work)
- ⅔ cup frozen peas
Instructions
Add 1 tablespoon olive oil to a large skillet and place over high heat.
Add chicken pieces and generously season with salt and pepper, brown the meat so that you give the meat room for a nice sear. This should take about 5-6 minutes.
You do not need to cook all the way through, we just want these nice and browned. Transfer to a large 6 or 8-quart slow cooker.
Next add the following to the slow cooker with the chicken: chicken broth, dry white wine, worcestershire sauce, balsamic vinegar, thyme, rosemary, dried oregano and salt and pepper.
Stir together with the chicken until combined, then add in garlic, onion chunks, carrots and diced potatoes.
Cover and cook on low for 7-8 hours or on high for 4-5 hours.
I prefer to cook this slow and low so that the chicken flavors really come out and the flavors have time to meld together, so 7-8 hours is really best for flavor here!
Next, remove 1/2 cup of chicken broth from the slow cooker and transfer to a medium bowl.
Then stir in ½ cup of milk and whisk in ¼ cup flour until there aren’t any lumps remaining.
Add mixture back to the slow cooker and stir to combine.
Stir in frozen peas and cook uncovered on HIGH for 15-20 more minutes until chicken stew thickens up a bit.
Taste and season with more salt and pepper, if necessary.
Serve immediately with fresh thyme, toasted french bread, cornbread, crackers, or even buttermilk biscuits. Serves 4.
Recipe Notes
Instead of the rosemary, thyme and oregano, you can sub 1 ½ teaspoons of Italian seasoning, I personally like fresh herbs but I don’t use it all the time. So use what works for you and your budget.
*If you don’t want to use wine, you absolutely can use additional chicken broth instead but again there will be a big flavor difference.
**If you’re making the recipe gluten free, be sure to check the label of your Worcestershire sauce to ensure that it’s gluten free.
