Chicken & poultry , Hearty soups , Main dishes

Chicken and red wine alphabet soup

Name: Chicken and red wine alphabet soup
Prep time: 35 min
Cook time: 40 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 1 cup (250 ml) uncooked alphabet pasta; 1 small yellow onion, finely chopped; 2 large garlic cloves, finely chopped; Olive oil; 2 celery stalks, sliced; 2 carrots, halved lengthwise, sliced; 2 cans 798 ml diced tomatoes with Italian spices; 5 cups (1.2 l) chicken broth; 2 cups (500 ml) red wine; 1/4 cup (60 ml) tomato paste; 1 teaspoon (5 ml) dried thyme; 1 teaspoon (5 ml) herbs de Provence; 1 teaspoon (5 ml) dried oregano; 300 g chicken breast, finely chopped; A large piece of fresh Parmesan, about 8 cm; 1 cup (250 ml) green beans cut into small pieces; 1 cup (250 ml) cauliflower cut into small florets; 1/2 cup (125 ml) frozen corn; Salt and pepper from the mill

Preparation 35 min
Cooking 40 min
Servings 6 to 8
Freezing Absolutely

This hearty comforting chicken and red wine alphabet soup is perfect for cold fall days! The touch of red wine brings a pronounced taste to the soup and believe me that with 2 cups of wine, it tastes! It is therefore important to choose a wine that you LOVE. Obviously, don’t take a $50 wine, but still, not a no-name wine from the grocery store. I suggest something like the $13 Liberado Cabernet-Sauvignon Tempranillo, available at the SAQ.

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Ingredients

1 cup (250 ml) uncooked alphabet pasta
1 small yellow onion, finely chopped
2 large garlic cloves, finely chopped
Olive oil
2 celery stalks, sliced
2 carrots, halved lengthwise, sliced
2 cans 798 ml diced tomatoes with Italian spices
5 cups (1.2 l) chicken broth
2 cups (500 ml) red wine
1/4 cup (60 ml) tomato paste
1 teaspoon (5 ml) dried thyme
1 teaspoon (5 ml) herbs de Provence
1 teaspoon (5 ml) dried oregano
300 g chicken breast, finely chopped
A large piece of fresh Parmesan, about 8 cm
1 cup (250 ml) green beans cut into small pieces
1 cup (250 ml) cauliflower cut into small florets
1/2 cup (125 ml) frozen corn
Salt and pepper from the mill

Preparation

In a large saucepan filled with salted boiling water, cook the pasta al dente according to package directions. Pour into a colander, rinse with cold water to stop the cooking and drain. Set aside.
In a large saucepan over medium heat, add the onion and garlic and drizzle with olive oil. Cook for 3 to 4 minutes, stirring.
Add the celery and carrots and drizzle with olive oil. Cook for 5 minutes, stirring.
Add the tomatoes, broth, wine, tomato paste, spices, chicken, Parmesan, season with salt and pepper and mix. Cover, bring to a boil and reduce heat to medium. Simmer uncovered for 20 minutes, stirring occasionally.
Add the rest of the vegetables, mix and simmer for 5 minutes.
Remove from the heat, add the pasta and mix. Taste and adjust seasoning if necessary !

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Nicolas Grosbois La Cuisine de ma Mère 2021

Vallée de la Loire, France

Produced by Nicolas Grosbois, this Chinon is characterized by notes of green bell pepper, spice and licorice, leather, violets, and fresh red fruits like raspberry. Its tannins are supple and its acidity is quite pronounced, yet balanced. It will be very nice with this dish. See the product

Rousse Irlandaise, 4.9%

Brasserie Mille-Îles

This Irish-influenced red ale offers notes of caramel, toast and berries that complement the tomato, red wine and vegetable flavours of the recipe. With little effervescence, this beer will envelop your palate to find the richness and the bewitching fat of the recipe. Serve this beer at room temperature to release the residual sugar of the recipe for even more flavor! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!