Chicken, White Wine and Vegetable Soup recipe

The ultimate winter warmer. Use a half a chicken, a whole small chicken or chicken pieces.

137 people made this

IngredientsServes: 10

• 1/2 whole chicken, bone in
• 2 parsnips, chopped
• 1 medium head garlic, peeled and chopped
• 2 large onions, chopped
• 5 carrots, chopped
• 2 courgettes, chopped
• handful chopped fresh parsley
• 2 stalks celery, chopped

• 2 potatoes, peeled and diced
• 1 sweet potato, peeled and diced
• 1 vegetable stock cube
• 1 tablespoon dried oregano
• 1 teaspoon paprika
• 2L (3 1/4 pints) water
• 1/2 bottle white wine
• salt and freshly ground black pepper to taste

MethodPrep:20min ›Cook:2hr ›Ready in:2hr20min

1. In a large soup pot, combine all ingredients. Cover and bring to a boil over high heat. Boil 30 minutes, partially covered, then reduce heat to low and simmer another 90 minutes.
2. Remove chicken from pot and allow to cool enough to be easily handled. Pull chicken meat from the bone; discard bones and return chicken pieces to the pot.

Tip:

This soup freezes easily. Freeze in individual portions to take to work for lunch. Better than the salt-laden shop-bought soups!

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Reviews & ratingsAverage global rating:(136)

Reviews in English (95)

by Sanders

I made this recipe minus the parsely and the vegetable chicken soup mix (not entirely sure what that is) and it was quite amazing.The second time I attempted this recipe, I tried it in a Crock pot. Not sure why, but it was really horrible. So don't do that.-16 Feb 2008

by groster

I've made this soup a few times and the broth is amazing. My only complaint would be that the starchy vegetables break down into mush after it's been cooking for awhile and stirred often. If I made it again, I'd cut back on the starch and add more carrots, celery, and harder veggies. I'd also cut back a little bit on the amount of veggies to make it more brothy. Super tasty recipe!-09 Feb 2009