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.

Warm Cinnamon Chicken Soup with Wine

This comforting chicken soup features tender chicken simmered in a flavorful broth infused with onions, leeks, herbs, and a hint of cinnamon and wine. It boasts a silky, clear texture with a fragrant aroma that hints at warmth and spice, finished with bright greens and a splash of lemon for freshness. Perfect for chilly nights, it combines simplicity with a touch of elegance.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion diced
• 2 leeks leeks cleaned and sliced
• 1.5 pounds bone-in skinless chicken breasts or thighs diced
• 1/2 cup white wine or sherry
• 4 cups chicken stock
• 2 sprigs thyme
• 1 bay leaf bay leaf
• 1 cinnamon stick cinnamon stick
• 2 cups greens kale or spinach, chopped
• 1 tablespoon lemon juice
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• Wooden spoon
• Ladle
• Measuring spoons and cups

Method

 

1. Heat olive oil in a large heavy-bottomed pot over medium heat until shimmering, and then add diced onions and sliced leeks. Cook gently, stirring occasionally, until translucent and fragrant, about 5 minutes.
   
2. Add the diced chicken to the pot and pour in the white wine. Cook, stirring occasionally, until the chicken is just lightly browned and the wine has reduced slightly, about 7 minutes. You should hear a gentle bubbling and see the chicken developing a light color.
   
3. Pour in the chicken stock, then add the thyme sprigs, bay leaf, and cinnamon stick. Bring the mixture to a gentle simmer, ensuring the heat is low enough that bubbles form slowly, not vigorously, to keep the broth clear.
   
4. Maintain a gentle simmer and cook uncovered for at least 30 minutes, skimming off any foam or fat that rises to the top to keep the broth clear and clean.
   
5. After simmering, remove the thyme sprigs, bay leaf, and cinnamon stick, then season the broth with salt and pepper to taste. Stir in the chopped greens and cook for another 2-3 minutes until wilted but still vibrant.
   
6. Finish by stirring in fresh lemon juice, which brightens the flavors and balances the warm spices. Taste again and adjust seasoning if needed.
   
7. Serve the soup hot, ladled into bowls, with crusty bread on the side if desired. The broth should be clear, fragrant, with tender chicken and greens, and a hint of cinnamon and wine aroma filling the air.

Notes

For extra richness, you can add a splash of cream just before serving. Make sure to remove the cinnamon stick and herbs before eating for a smooth, elegant broth.