Print: White Wine Chicken Soup

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.

Prep

24 min

Cook

37 min

Servings

Difficulty

Hard

Ingredients

½ , 2 to 3 pound
2 parsnips , peeled and chopped
1 medium head garlic , peeled
2 large onions , chopped
5 carrots , chopped
2 zucchini , chopped
0.5 cups 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
½ , 750 milliliter
salt and pepper to taste

Instructions

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.

Nutrition per serving

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