White Wine Chicken Soup

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.

Step: 1

In a large soup pot or Dutch oven, combine chicken, parsnips, garlic, onions, carrots, zucchini, parsley, celery, potatoes, sweet potato, soup mix, oregano, paprika, water, wine, salt and pepper. Cover and bring to a boil over high heat. Boil 30 minutes, partially covered, then reduce heat to low and simmer another 90 minutes.

Per Serving: 210 calories; protein 10.8g; carbohydrates 26.1g; fat 4.5g; cholesterol 25.1mg; sodium 218.4mg.

The word “stew” can refer to both a dish and a cooking method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.