Victory Garden Chicken-Vegetable Soup Recipe

Name: Victory Garden Chicken-Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
2
Cover; simmer until chicken is cooked through, about 25 minutes.
3
Transfer chicken breast and thigh pieces to platter (leave remaining chicken and stock in pot).
4
Remove meat from bones; cut into 1/2-inch pieces.
5
Cover and chill meat.
6
Return scraps and bones to pot.
7
Cover stock and simmer 1 hour.
8
Strain.
9
Cool stock slightly.
10
Chill overnight.
11
Spoon fat off top and discard.
12
Heat 2 teaspoons oil in large pot over medium heat.
13
Add onion; saute until golden, about 6 minutes.
14
Add stock and bring to boil.
15
Add potatoes, tomatoes, carrots, green beans and 1 teaspoon salt.
16
Simmer 10 minutes.
17
Add zucchini and corn; simmer until vegetables are tender, about 15 minutes.
18
Stir in spinach and chicken meat.
19
Simmer until chicken is heated through, about 3 minutes.
20
Stir in basil.
21
Season with salt and pepper.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 3 1/2-pound chicken, cut into 8 pieces, 8 cups water, 3/4 cup dry white wine, 2 teaspoons salt, and more.

Yes, Victory Garden Chicken-Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Victory Garden Chicken-Vegetable Soup

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