French Chicken and Beef Soup
Warm, hearty, and irresistibly fragrant, this French Chicken and Beef Soup is pure comfort in a bowl. Combining tender chicken thighs and savory beef stew meat with a medley of fresh vegetables like carrots, celery, and potatoes, this rustic dish is simmered to perfection in a rich broth infused with dry white wine, tomato paste, and aromatic herbs like thyme and bay leaves. Each spoonful delivers a perfect balance of flavors, from the caramelized sweetness of sautéed onions and garlic to the depth of the slow-cooked meats. Ideal for chilly evenings or a soul-soothing family meal, this one-pot wonder is as satisfying as it is easy to prepare. Garnish with fresh parsley for a pop of color and flavor, and enjoy a taste of France from the comfort of your own kitchen.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 500 grams beef stew meat (cubed)
- 2 tablespoons olive oil
- 3 medium carrots (peeled and sliced into rounds)
- 2 stalks celery stalks (sliced)
- 1 piece large onion (chopped)
- 3 cloves garlic cloves (minced)
- 2 medium potatoes (peeled and diced)
- 2 tablespoons tomato paste
- 4 cups low-sodium beef broth
- 1 cup dry white wine
- 2 pieces bay leaves
- 3 sprigs fresh thyme (or 1 teaspoon dried)
- 2 tablespoons parsley leaves (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water (if needed to adjust broth consistency)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs and beef stew meat with salt and black pepper.
Add the chicken thighs to the pot and sear on both sides until golden brown (about 4-5 minutes per side). Remove and set aside.
In the same pot, sear the beef cubes until browned on all sides (about 5-6 minutes). Remove and set aside with the chicken.
Add the chopped onion to the pot and sauté for 3-4 minutes until softened.
Stir in the minced garlic, carrots, and celery. Cook for another 3-4 minutes, stirring occasionally.
Push the vegetables to the side of the pot. Add tomato paste to the center and cook for 1-2 minutes to caramelize slightly.
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
Return the chicken and beef to the pot. Add the diced potatoes, beef broth, bay leaves, and thyme sprigs.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 60-70 minutes, stirring occasionally.
Taste and adjust seasoning with additional salt and black pepper, if needed.
Remove the bay leaves and thyme sprigs. For richer broth consistency, add water as necessary.
Ladle the soup into bowls and garnish with chopped parsley leaves before serving.
Nutrition Facts
Calories |
3415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.8 g | 287% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 836 mg | 279% | |
| Sodium | 3768 mg | 164% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 16.5 g | ||
| Protein | 222.8 g | 446% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 4923 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
