As with most basic dishes, the seasonings essentially dictate the pairing. Here are five approaches.
Basic chicken soup.
You can pair most medium-bodied whites (like Oregon Pinot Blanc or unoaked Chardonnay from California) or light-bodied, low-tannin reds (like Beaujolais or Pinot Noir) with chicken soup. The saltier the broth, the better high-acid wines tend to taste.
Herby chicken soup.
Herbs’ green flavors are best with whites that have some green character themselves, like Sauvignon Blanc from France’s Loire Valley or inexpensive Grüner Veltliner from Austria.