Victory Garden Chicken-Vegetable Soup
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6 to 8
- 2 teaspoons salt
- 2 teaspoons olive oil
- 8 cups water
- 3/4 cup dry white wine
- 1 cup fresh or frozen corn kernels
- 1 medium onion, finely chopped
- 1 3 1/2-pound chicken, cut into 8 pieces
- Carbohydrate 24 g(8%)
- Cholesterol 101 mg(34%)
- Fat 22 g(34%)
- Fiber 4 g(17%)
- Protein 29 g(58%)
- Saturated Fat 6 g(30%)
- Sodium 720 mg(30%)
- Calories 424
Preparation Bring chicken, water, wine and 1 teaspoon salt to boil in large pot, skimming surface. Cover; simmer until chicken is cooked through, about 25 minutes. Transfer chicken breast and thigh pieces to platter (leave remaining chicken and stock in pot). Remove meat from bones; cut into 1/2-inch pieces. Cover and chill meat. Return scraps and bones to pot. Cover stock and simmer 1 hour. Strain. Cool stock slightly. Chill overnight. Spoon fat off top and discard. Heat 2 teaspoons oil in large pot over medium heat. Add onion; sauté until golden, about 6 minutes. Add stock and bring to boil. Add potatoes, tomatoes, carrots, green beans and 1 teaspoon salt. Simmer 10 minutes. Add zucchini and corn; simmer until vegetables are tender, about 15 minutes. Stir in spinach and chicken meat. Simmer until chicken is heated through, about 3 minutes. Stir in basil. Season with salt and pepper.
Preparation Bring chicken, water, wine and 1 teaspoon salt to boil in large pot, skimming surface. Cover; simmer until chicken is cooked through, about 25 minutes. Transfer chicken breast and thigh pieces to platter (leave remaining chicken and stock in pot). Remove meat from bones; cut into 1/2-inch pieces. Cover and chill meat. Return scraps and bones to pot. Cover stock and simmer 1 hour. Strain. Cool stock slightly. Chill overnight. Spoon fat off top and discard. Heat 2 teaspoons oil in large pot over medium heat. Add onion; sauté until golden, about 6 minutes. Add stock and bring to boil. Add potatoes, tomatoes, carrots, green beans and 1 teaspoon salt. Simmer 10 minutes. Add zucchini and corn; simmer until vegetables are tender, about 15 minutes. Stir in spinach and chicken meat. Simmer until chicken is heated through, about 3 minutes. Stir in basil. Season with salt and pepper.
