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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
Cook Time 45 minutes
Total Time 1 hour
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.