Steps to Make Hmong Herbs For Chicken Soup

Chicken And Herbs In White Wine

Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water.

Recipe Summary Chicken And Herbs In White Wine

Tasty chicken recipe with wine and herbs. Made with one pan for easy clean up. Serve with noodles (put cooked noodles in pan to soak up broth for 15 minutes), or make gravy (remove chicken and add cornstarch mixed with water to thicken) and serve with mashed potatoes.

Ingredients | Hmong Herbs For Chicken Soup

2 tablespoons olive oil

1 (4 pound) chicken, cut into pieces

garlic powder to taste

½ pound fresh mushrooms, sliced

1 large onion, diced

½ teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon dried rosemary

½ teaspoon dried thyme

1 teaspoon garlic salt

¼ teaspoon black pepper

1 teaspoon poultry seasoning

1 cup dry white wine

1 (10.5 ounce) can chicken broth

Directions

Heat olive oil in a large Dutch oven over medium heat. Sprinkle chicken with garlic powder, and brown on both sides. Remove chicken to paper towels.

Spoon off chicken fat, and return pan to stove. Stir in mushrooms and onions; cook, stirring occasionally, until onions are soft. Remove to a medium bowl.

In a separate bowl, mix together basil, oregano, rosemary, and thyme. Season with garlic salt, pepper, and poultry seasoning. Stir in wine, and add to onion and mushrooms.

Return chicken to Dutch oven. Pour mushroom mixture and broth over chicken; cover, and cook over low heat until meat begins to fall off the bone, about 1 1/2 hours.

Info | Hmong Herbs For Chicken Soup

prep: 20 mins cook: 1 hr 45 mins total: 2 hrs 5 mins Servings: 6 Yield: 6 servings

TAG : Chicken And Herbs In White Wine

Meat and Poultry Recipes, Chicken, Baked and Roasted,