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This soup has tender chicken cubes, a variety of veggies, creamy broth, and delicious, layered seasoning enhanced by a touch of white wine. It all comes together to warm you up from the inside out. You’ll really enjoy the creamy, silky texture and unbeatable flavor. It’s a great source of protein and nutrients too.
3–4 tablespoons Gefen Olive Oil, divided
1 pound (450 grams) chicken cutlets, cubed
salt, to taste
pepper, to taste
1/2 cup white wine, such as Tuscanini Cooking Wine
1 onion, diced
2 stalks celery, sliced
2 large carrots, diced
2 cubes Gefen Frozen Garlic
2 medium zucchini, peeled and diced
1/2 teaspoon ground mustard, or to taste
1/2 teaspoon onion powder, or to taste
2 pinches celery seed
pinch oregano
1/4 cup flour
1 rounded tablespoon chicken soup mix dissolved in 5 cups water
1 cup unsweetened or slightly sweetened soy milk
3/4–1 cup frozen peas or corn (or 1/2 cup of each)
handful chopped fresh parsley or dill
Heat one to two tablespoons olive oil in a six-quart pot over medium-high heat until very hot.
Pat the chicken cubes dry, sprinkle with salt and pepper, and add to the pot to sear. Cook for four minutes, stirring once or twice, until no longer pink. Transfer to a bowl.
Deglaze the pot with the wine; cook for four minutes or until reduced by half. Stir once or twice to get the chicken bits that are stuck to the pan. Pour the wine over the chicken cubes and set aside.
Heat two tablespoons olive oil in the same pot. Add onion, celery, and carrots. Sauté for five to seven minutes, stirring occasionally. Add the garlic and zucchini and sauté for another two minutes.
Add the seasoning and flour and toss to coat all veggies. Cook for about two minutes. Add the soup mix dissolved in water and soy milk. Bring to a boil.
Lower heat and add the reserved chicken cubes and wine. Cook for 20 minutes.
Add peas and/or corn and continue cooking for another 15 minutes. Remove from heat. Taste and adjust seasoning if necessary. Add parsley or dill and let steep for a few minutes.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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