When it comes to pairing wine with chicken soup, there are a few key factors to consider. The first is the body and flavor of the soup itself. Chicken soup can vary in intensity, from light and delicate to rich and flavorful. The second factor to consider is the acidity and saltiness of the soup. These elements can greatly affect how a wine will taste when paired with the soup.
For a medium-bodied white wine, I would recommend an Oregon Pinot Blanc. The crisp acidity and subtle fruit flavors of Pinot Blanc can complement the flavors of the chicken soup without overpowering it. The medium body of the wine will also provide enough weight to stand up to the soup without overwhelming it.
Another option for a white wine would be an unoaked Chardonnay from California. Unoaked Chardonnay tends to be lighter and more refreshing than its oaked counterparts, making it a great match for chicken soup. The citrus and apple flavors in the wine can enhance the flavors of the soup, while the lack of oak will prevent any overwhelming flavors from clashing with the delicate nature of the soup.
If you prefer a red wine with your chicken soup, I would suggest going for a light-bodied, low-tannin red such as Beaujolais or Pinot Noir. These wines have enough acidity to cut through the richness of the soup, while their light body and low tannins won't overpower the delicate flavors of the chicken. The fruity and earthy notes in these wines can also complement the savory flavors of the soup.
One important thing to note is that the saltiness of the broth can greatly affect how a wine tastes when paired with chicken soup. High-acid wines tend to taste better with saltier broths, as the acidity can help balance out the saltiness. So, if your chicken soup has a more pronounced saltiness, opting for a wine with higher acidity would be a good choice.
In terms of personal experiences, I have found that a light-bodied Pinot Noir pairs wonderfully with a homemade chicken noodle soup that I often make. The wine's bright acidity and red fruit flavors really bring out the flavors of the soup, creating a delightful combination. On the other hand, I have also enjoyed a glass of Oregon Pinot Blanc with a lighter, broth-based chicken soup. The wine's crispness and subtle floral notes added a refreshing element to the meal.
When choosing a wine to pair with chicken soup, consider the body and flavor of the soup itself, as well as the acidity and saltiness of the broth. Medium-bodied whites like Oregon Pinot Blanc or unoaked Chardonnay from California can be great options, as well as light-bodied, low-tannin reds like Beaujolais or Pinot Noir. Don't be afraid to experiment and find your own personal favorite pairing!