' Dunham Cellars - Chardonnay Chicken Soup

Chardonnay Chicken Soup

Chardonnay Chicken Soup

Denise Romary, Hangar Lounge Chef
June, 2009

Pair with the 2009 Shirley Mays Chardonnay.


2 cups uncooked bow tie pasta
3 Tbsp cooking oil
2 chicken breasts, cut into bite-size chunks
32 oz chicken broth
1 tsp thyme
1 rounded tsp “Better Than Bouillon” soup base
salt and pepper to taste
1/2 bottle Dunham Cellars Chardonnay
2 or 3 small zucchini, thinly sliced in the round
1 large shallot, chopped fine
3 or 4 Roma tomatoes, blanched to remove skin and chopped
2 cups fresh spinach
4 Tbsp freshly grated parmesan cheese


Start by cooking pasta according to package - drain and toss in olive oil to prevent sticking, set aside. Heat 2 Tbsp oil in soup pot over medium high, add chicken and brown several minutes. Add broth, thyme, bouillon, salt, pepper and chardonnay. Bring to a boil and reduce heat, cook on simmer for 20 minutes or until chicken is tender. In a large fry pan heat 1 Tbsp oil on medium. Add zucchini and shallots - cook just until zucchinis are slightly transparent. Add zucchini, onion, chopped tomatoes, and spinach to the soup. Let all ingredients heat a few minutes. Top with parmesan cheese and enjoy with a hard roll.