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White Wine Chicken Soup

4

140 min

White Wine Chicken Soup

White Wine Chicken Soup Photo 1

Time

140 min

Serving

10 persons

Calories

210

Rating

4.00★ (132)

Cuisine

Author: Victoria Buriak
Amazing, fill-your-house-with-an-aroma-to-drool-for, easy chicken soup. The longer it cooks, the better it gets. The best is made by my mother, but the rest of us can make this wonderful facsimile. Easily multiplied, exceedingly flexible - have fun! The soup is quite good after 2 hours, but the longer it cooks, the more mellow the flavor will be. If you can, leave it for as many as 6 hours (this is a good recipe when you're in the house all day). Serve with croutons or soup nuts, if desired.

Ingredients

  • (2 to 3 pound) whole chicken: 0.5 piece
  • parsnips: 2 piece (chopped)
  • medium head garlic: 1 piece (peeled)
  • onions: 2 piece (chopped)
  • carrots: 5 piece (chopped)
  • zucchini: 2 piece (chopped)
  • fresh parsley: 0.5 cup (chopped)
  • stalks celery: 2 piece (chopped)
  • potatoes: 2 piece (chopped)
  • sweet potato: 1 piece (cubed)
  • packet chicken vegetable soup mix: 1 piece
  • oregano: 1 Tbsp (dried)
  • paprika: 1 tsp
  • water: 8 cups
  • white wine: 0.5 bottle (750 milliliter bottle)
  • salt and pepper: (to taste)

Metric Conversion

Stages of cooking

White Wine Chicken Soup Photo 21
  1. 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.
    White Wine Chicken Soup Photo 2

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