- 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
- 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.