Soups
Farm Country Chicken Soup
DeLoach Vineyards
1791 Olivet Road
Santa Rosa, CA 95403
deloachvineyards.com
- RECIPE YEAR: 2019
- RECIPE BY: Atelier Fine Foods and Catering
- YIELD: Serves 4
- PAIRS WELL WITH: DeLoach Vineyards Estate Chardonnay
This heartwarming country-style chicken soup is paired with our DeLoach Vineyards Estate Chardonnay. It's perfect for a chilly evening.
Ingredients:
- 3 smoky bacon slices, diced
- 1/4 cup all-purpose flour
- 3 large boneless, skinless chicken thighs
- Salt and freshly ground pepper, to taste
- 2 tablespoons olive oil
- 2 shallots, diced
- 1 cup diced carrots
- 2 garlic cloves, minced
- 4 cups chicken stock
- 1 large lemon, juiced
- 5 fresh thyme sprigs
- 1 can (12 ounces) chickpeas, drained and rinsed
- 2 1/2 cups baby spinach, chopped
- Chopped fresh flat-leaf parsley for garnish
- 2 teaspoons grated Parmesan cheese
Directions:
In a frying pan over medium heat, cook the bacon, stirring occasionally, until the fat is rendered and the bacon is crisp. Transfer to a paper towel–lined plate and set aside for serving. Spread the flour on a plate. Season the chicken with salt and pepper, then dredge the chicken in the flour, coating the pieces lightly; shake off the excess flour. In a Dutch oven over medium heat, warm the olive oil. Add the chicken and cook, turning once, until lightly browned. Transfer to a plate. Add the shallots and carrots to the pot and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Return the chicken to the pot, add the stock, lemon juice, thyme and chickpeas, and season with salt and pepper. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, for 3 hours. Check the chicken after 3 hours to make sure it is falling apart. If not, remove the chicken, cut it into bite-size pieces and return it to the pot. Add the spinach and cook for 30 minutes more. Adjust the seasoning with salt and pepper. Ladle the soup into large bowls and top with the reserved bacon, parsley and a dash of Parmesan cheese.
