White Wine Chicken Soup

INGREDIENTS

1/2 (2 to 3 pound) whole chicken
2 parsnips, peeled and chopped
1 medium head garlic, peeled
2 large onions, chopped
5 carrots, chopped
2 zucchini, chopped
1/2 cup chopped fresh parsley
2 stalks celery, chopped
2 potatoes, peeled and chopped
1 sweet potato, peeled and cubed
1 packet chicken vegetable soup mix
1 tablespoon dried oregano
1 teaspoon paprika
8 cups water
1/2 (750 milliliter) bottle white wine
salt and pepper to taste



DIRECTIONS
In a large soup pot or Dutch oven, combine chicken, parsnips, garlic, onions, carrots, zucchini, parsley, celery, potatoes, sweet potato, soup mix, oregano, paprika, water, wine, salt and pepper. Cover and bring to a boil over high heat. Boil 30 minutes, partially covered, then reduce heat to low and simmer another 90 minutes.

I downloaded this recipe about a year ago. It is my favorite chicken soup recipe. I start out by putting some olive oil in the bottom of a deep pan. I put in my chopped veggies and garlic and cook til they are softened. I deglaze the pan with the white wine. I add in 8 cups chicken broth and the the spices/soup mix. I always save the breasts from a roasted chicken when I want to make this soup. I shred the meat and put it into the pot with the other ingredients. If I want to thicken the soup I sometimes sprinkle a little flour over the veggies after they are soft and before I add the wine. I love the sweetness of the sweet potatoes in this recipe. When ever my little sister is sick she asks for this soup.

that looks excellent!!! I usually do not use a recipe for soups, just what is there. but this has the combo of flavors I use a lot. you are spot on about the sweet potato and I love the zip parsnips give soups.
This reminds me, I do need to document some some I come up with--did one on last job with leftover pork loin, the usual carrots, celery, onions, garlic then added a lot of fresh ginger and some coriander. I think I used a combo of veggie and chicken stock and then some noodles.
Also did a scallop chowder while sort of looking at another recipe, went mexican with it--corn, green chilis, and some leftover red endhilada sauce. It was really pretty. Had some potatoes, but also tossed in some corn tortilla shreds to thicken it up. May try this again here at home with some seafood and write it down???

thanks for your recipe,
Nan

You should definitely write them down.

Sounds sgreat janie- yours too, nan! Yum! I love parsnips- and scallops!

I went to sis's for supper tonight. She doesn't cook much, but tonight she made a chicken pot-pie using leftover Alfredo sauce, with a golden biscuit-top and it was fantastic.