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Prep 30 mins
Cook 2 hrs
Total 2 hrs 30 mins

TuBlanc Chicken Soup

Ingredients

  • 1 whole chicken, pat dry and sprinkle with kosher salt while you prep veggies
  • 2 onions, diced
  • 3 carrots, sliced
  • 3 ribs celery, sliced
  • 3 cloves garlic, smashed
  • 1/2 bottle Barefoot Wine, Pinot Grigio
  • 4 tbsp Better than Bouillon, roasted chicken
  • 2 bay leaves
  • 1 tsp Morton's Nature's Seasons seasoning
  • 2 tsp herbes de provence
  • 8 oz orzo pasta
  • 1 tsp turmeric
  • 1 lemon
  • kosher salt

Instructions

  • Drizzle about 2 tablespoon olive oil in pan and then lay chicken backside down in a cold pan. Turn stove to medium-high & let chicken brown, and render fat for 8-10 minutes. Once the skin turns a caramel brown, flip over to breast and let brown for about 5-8 mins. Take out of pot and set aside.
  • Turn heat down to medium & add onions. Sprinkle with a little kosher salt to sweat. Distribute onions into a thin layer and let them slightly caramelize, stirring every 5 mins. This can take 30 mins or longer. If onions get away from you and start to burn, add 1/4 cup water to clean up the bottom of the pan.
  • Push onions to the outer rim of the pot and let the pot heat up a little before adding the sliced carrots to the center of the pot. You want to hear them sizzle. Cook for 5 mins then stir in with onions. Cook for 5-8 mins more or until the carrots start to caramelize.
  • Add celery & garlic. Cook until celery starts to become transparent but still firm.
  • Turn up the heat and deglaze pan with half bottle of wine.
  • Put chicken back in the pot, breast side up, and shimmy it down into the veggies.
  • Add water to cover then add Better than Bouillon, bay leaves, herbes de provence & Nature's Seasons.
  • Bring to a boil, cover and turn heat down to a simmer for 45 mins.
  • Carefully take whole chicken out of pot and place on a rimmed baking sheet. It's very tender and will likely fall apart on you.
  • Pour half a bag of orzo pasta into the pot and simmer while you let the chicken cool enough to pick meat off the bones.
  • Throw the chicken meat back to the pot along with the turmeric and lemon juice.

Notes

A variation we like a lot is adding a tablespoon of curry powder before the long simmer.