"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." — Miriam E D
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1/2 (2 to 3 pound)
parsnips, peeled and chopped
1 medium head
chopped fresh parsley
potatoes, peeled and chopped
sweet potato, peeled and cubed
chicken vegetable soup mix
1/2 (750 milliliter) bottle
salt and pepper to taste
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.
I used a packet of vegetable soup mix because I couldn't find chicken vegetable but other than that followed the recipe exactly. The smell that filled the house while it was cooking was exceptional. The end product, however, disappointed. We found the soup broth to be too sweet with a slightly off taste and the veggies too mushy. EDIT: The veggies were still mushy, obviously, but after a night in the fridge the flavor was much better and the broth did not taste as sweet. It was foolish of me to rate a soup before tasting it the next day since so many soups improve after mellowing overnight.
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!
This soup is a nice healthy treat, but I admit I liked it a little better with a some sour cream and cheese on top. It turned out very thick, hardly soupy at all, and that was even after I added a couple cups of chicken broth. If you like soupy soup, you'll need to add a lot more liquid. I couldn't find a half chicken, so I just used separate pieces (a breast, a thigh, and a couple of legs). Once the chicken was cooked and nice and tender, I used tongs to take the meat off the bone. My husband would have freaked out if he'd come across a bone in his soup!
I am used to having chicken soup with just the basics, carrots, celery, noodles and chicken so I was a little leary on trying this with so many ingredients. I have to say that it is absolutely wonderful and the best chicken soup I have had. I didn't have any zucchini so I just omitted that. I added a little more water than the recipe called for after reading the reviews and I added some chicken broth. Definately adding this recipe to my favorites. Thanks
This is the best chicken soup I have ever had. I admit that I played with the ingredients quite a bit, changing up the vegetables to what I had, but the base of this soup is so excellent that it seems you can do what you like. I made it with sweet potatoes, zucchini, potatoes, mushrooms, spinach, and added some thin egg noodles. It was delicious. I added an extra 2 cups of water and cooked the egg noodles separately (other reviewers mentioned it wasn't soupy enough). Great recipe!
MMMMMM...have a pot on now that has been simmering for a few hours. It is fantastic...I am going to add some farfalle the last hour I cook it just because we like it.It is a very flexible recipe but I think the ingredients called for are the basics, you should try and use them then just add from there though our little country store didnt have parsnips, I had to do without. Cant say enough about how great this is!I did buy a good white wine...1/2 bottle in the soup and 1/2 bottle for myself. Thanks to you and your mom Miriam!
Started this at 11:30 am for dinner....wow, the house was rich with the wonderful smells of this soup! Used chicken legs instead of half a chicken. I had everything on hand but the parsnips, can't wait to try it with them. Thank you for a soup that will be a regular at our house!
* Percent Daily Values are based on a 2,000 calorie diet.
White Wine Chicken Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 210
** Calories from Fat: 40
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