Victory Garden Chicken-Vegetable Soup Recipe

Victory Garden Chicken-Vegetable Soup Recipe

  • 1 3 1/2-pound chicken, cut into 8 pieces
  • 8 cups water
  • 3/4 cup dry white wine
  • 2 teaspoons salt
  • 2 teaspoons olive oil
  • 1 medium onion, finely chopped
  • 1 pound red-skinned potatoes, peeled, cut into 1/2-inch pieces
  • 1 pound tomatoes, coarsely chopped
  • 3 medium carrots, peeled, sliced
  • 4 ounces green beans, trimmed, cut into 1-inch pieces
  • 2 medium zucchini, trimmed, cut into 1/2-inch pieces
  • 1 cup fresh or frozen corn kernels
  • 2 cups (packed) thinly sliced fresh spinach leaves
  • 1/3 cup thinly sliced fresh basil
  1. 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.
  2. Cover stock and simmer 1 hour. Strain. Cool stock slightly. Chill overnight. Spoon fat off top and discard.
  3. 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.