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.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 210 Calories

Ingredients

• 1 tablespoon dried oregano
• salt and pepper to taste
• 1 teaspoon paprika
• 2 stalks celery, chopped
• ½ cup chopped fresh parsley
• 1 sweet potato, peeled and cubed
• 8 cups water
• 5 carrots, chopped
• 2 potatoes, peeled and chopped
• 2 large onions, chopped
• 2 zucchini, chopped
• ½ (750 milliliter) bottle white wine
• ½ (2 to 3 pound) whole chicken
• 2 parsnips, peeled and chopped
• 1 medium head garlic, peeled
• 1 packet chicken vegetable soup mix

Recipe Instructions

Step 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.