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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Step 2

Season the chicken thighs and beef stew meat with salt and black pepper.

Step 3

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.

Step 4

In the same pot, sear the beef cubes until browned on all sides (about 5-6 minutes). Remove and set aside with the chicken.

Step 5

Add the chopped onion to the pot and sauté for 3-4 minutes until softened.

Step 6

Stir in the minced garlic, carrots, and celery. Cook for another 3-4 minutes, stirring occasionally.

Step 7

Push the vegetables to the side of the pot. Add tomato paste to the center and cook for 1-2 minutes to caramelize slightly.

Step 8

Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.

Step 9

Return the chicken and beef to the pot. Add the diced potatoes, beef broth, bay leaves, and thyme sprigs.

Step 10

Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 60-70 minutes, stirring occasionally.

Step 11

Taste and adjust seasoning with additional salt and black pepper, if needed.

Step 12

Remove the bay leaves and thyme sprigs. For richer broth consistency, add water as necessary.

Step 13

Ladle the soup into bowls and garnish with chopped parsley leaves before serving.

Nutrition Facts

Serving size	3187.9 grams (3187.9g)

Amount per serving	% Daily Value*
Calories	3415

Total Fat 223.80g	287%
Saturated Fat 70.90g	355%
Polyunsaturated Fat 2.70g
Cholesterol 836mg	279%
Sodium 3768mg	164%
Total Carbohydrate 106.20g	39%
Dietary Fiber 11.40g	41%
Total Sugars 16.50g
Protein 222.80g	446%

Vitamin D 0IU	0%
Calcium 272mg	21%
Iron 24mg	131%
Potassium 4923mg	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.

Source of Calories

Fat: 60.5%

Protein: 26.8%

Carbs: 12.8%