Joel Mozersky's "Sunday Winners" Dilled Chicken and Wine Soup
Ingredients
- 4 tablespoons olive oil
- 1 sweet onion, chopped
- 4 stalks celery, chopped
- 4 carrots, peeled, chopped
- 1 zucchini, chopped
- 1 bottle white wine (chardonnay and pinot grigio both work—just buy something drinkable)
- 2 cans cannellini beans, drained, rinsed
- 4 cups chicken broth, store-bought or homemade
- 3/4 cup (or more) parmesan cheese, grated with a microplace from a block (very important to grate it as you go and avoid pre-shredding)
- 1 roasted chicken, skin removed, meat pulled (roast one yourself, or a rotisserie chicken from the store works great)
- 1 bunch fresh dill, chopped fine
- toasted sourdough croutons, for serving (optional)
- additional parmesan, for serving (optional)
Instructions
- Heat the olive oil in a large Dutch oven over medium-low heat. Add the onion, celery, carrots and zucchini, and cook until the vegetables are softened.
- Add the wine, about a cup at a time, until the alcohol is cooked off. Add the beans and chicken broth to the pot, and let the soup cook for about 15 minutes on simmer.
- Slowly stir in the grated Parmesan cheese and let it absorb into the broth. (You can’t really add too much cheese to this soup, but do it slowly, so it doesn’t glob up!)
- Add the chicken, let the soup cook for about 10 to 15 minutes more, then add the dill.
- Ladle the soup into bowls and top each with a few croutons, if using, and additional Parmesan, if desired.
Notes
Photography by Nathan Beels