winter chicken soup recipe

I’ve always found that a good chicken soup can turn a bleak day around. But this one’s got a little twist—cinnamon and a splash of wine—that makes it stand apart. It’s not just comfort food, it’s a little bit fancy, perfect for chilly nights when you want something nourishing but not plain.

Why I Keep Coming Back to This Soup

It’s quick to throw together, yet feels special with those warm spices. The smell alone sparks memories of family dinners and chilly evenings. No matter how often I make it, each bowl reminds me that simplicity and a good broth can heal a lot.

Breaking Down the Ingredients

• Chicken (preferably bone-in, skinless breasts or thighs): Tender, juicy, and creates a flavorful broth when simmered slowly.
• Onions and leeks: Builds the base of sweetness and depth, with a gentle aroma that fills the kitchen.
• Herbs (thyme, bay leaf, cinnamon stick): Adds warmth and complexity, with the cinnamon giving a subtle spicy note.
• Greens (kale or spinach): Brightens the dish with a fresh, slightly bitter contrast, especially when added at the end.
• White wine or sherry: Lifts the flavors with a fruity acidity, but can be swapped for extra broth if preferred.
• Lemon or lemon juice: A splash at the end brightens everything, cutting through richness.

Tools of the Trade for This Cozy Soup

• Large heavy-bottomed pot: Even heat distribution and long simmering.
• Sharp chef’s knife: Chopping vegetables and chicken efficiently.
• Wooden spoon: Stirring and avoiding scratches in your pot.
• Ladle: Serving the broth without splashing.
• Measuring spoons and cups: Keeping seasonings balanced.

How to Make It: A Step-by-Step Guide

Step 1: Start with a big, heavy-bottomed pot—something that can handle the long simmer without warping.

Step 2: Heat a tablespoon of oil over medium heat until shimmering, then add chopped onions and leeks. Cook until translucent and fragrant, about 5 minutes.

Step 3: Add diced chicken, a splash of white wine, and cook until the chicken is just lightly browned, about 7 minutes.

Step 4: Pour in homemade chicken stock or store-bought, then toss in herbs like thyme, a bay leaf, and a cinnamon stick for depth.

Step 5: Bring to a gentle simmer—about 85°C (185°F)—and let it cook for at least 30 minutes to develop flavors.

Step 6: Skim off any foam or fat that rises to the top to keep the broth clear and clean.

Step 7: Before serving, remove herbs and cinnamon, adjust salt and pepper, and stir in a handful of chopped kale or spinach.

Step 8: Serve hot, with crusty bread on the side or a squeeze of lemon for brightness.

Cooking Checkpoints and Tips to Keep in Mind

• Ensure the vegetables are translucent before adding chicken for a mellow, sweet foundation.
• Simmer gently—avoid boiling vigorously—to keep the chicken tender and the broth clear.
• Taste the broth after 30 minutes; it should be flavorful but not overpowering, adjust seasoning accordingly.

Common Mistakes and How to Fix Them

• Boiling vigorously.? If broth is cloudy, simmer gently and skim foam regularly.
• Over-salting the broth.? Add salt gradually, taste as you go to avoid over-seasoning.
• Cooking chicken at too high a temperature.? If chicken is tough, reduce heat and cook longer or use thighs.
• Overcooking delicate greens.? If greens turn bitter, add them at the very end and cook briefly.

This soup feels like a warm hug after a long day. Its gentle spices and tender chicken bring comfort, but the real magic is in how adaptable it is. Feel free to swap in your favorite greens or add a splash of hot sauce for a kick. It’s the kind of dish that gathers everyone around the table, no matter how chaotic things are outside.