Amazing, simple chicken soup that fills your home with a mouthwatering aroma. It gets better as it cooks longer. My mother makes the greatest, but the rest of us can create this wonderful imitation. Extremely versatile and easily multiplied, have fun! After two hours, the soup is fairly nice, but the flavor will mellow as it continues to cook. If you can, leave it for up to 6 hours (this is a fantastic recipe if you want to spend the day at home). If desired, garnish with soup nuts or croutons.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- ½ (2 to 3 pound) whole chicken
- 2 parsnips, peeled and chopped
- 1 medium head garlic, peeled
- 2 large onions, chopped
- 5 carrots, chopped
- 2 zucchini, chopped
- ½ cup chopped fresh parsley
- 2 stalks celery, chopped
- 2 potatoes, peeled and chopped
- 1 sweet potato, peeled and cubed
- 1 packet chicken vegetable soup mix
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- 8 cups water
- ½ (750 milliliter) bottle white wine
- salt and pepper to taste
Instructions
- 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.
Nutrition Facts
| Calories | 210 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 5 g |
| Protein | 11 g |
| Saturated Fat | 1 g |
| Sodium | 218 mg |
| Sugars | 6 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Love the flavors in this soup recipe!
I DID NOT USE THE CHICKEN SOUP FLAVOR PACK. I USED 4 CUPS OF CHICKEN BROTH AND 4 CUPS OF WATER. ADDED MUSHROOMS AND A LITTLE EXTRA WINE. ; ) – GOOD DISH!
wine in soup? I knew I had to try it and I’m glad I did! Since I didn’t have the soup mix I used 32 oz chicken broth and 32 oz vegetable broth but kept everything else the same. It was the perfect supper on a cold & rainy night! Loved it..
I make this quite often, and it’s outstanding. I leave out the potatoes, sweet potatoes and carrots to lower the carbs, and use a couple bouillon cubes instead of the soup mix. It reheats and freezes well. Thanks for sharing!
NomNomNomNomNom Made this basically as written, minus the parsnips, plus some spinach and basil. I used approximate measurements to taste and it was delightful! Like the author says, it is a very flexible recipe – add what you harvested from the garden or clear out the fridge, you can’t go wrong. A healthy dose of wine is critical to the flavor, so don’t scrimp!
Contrary to others’ experiences, this soup tasted bitter to me. Perhaps it was the type of wine I used (Pinot Grigio). I followed the advice of pre-cooking and de-boning the chicken. Cut back on the veggies (used onion, celery, carrot, mushrooms and broccoli- we don’t care for parsnips or zucchini) and used the packaged vegetable soup mix as I could not find chicken vegetable. I didn’t really think the dry soup added much. I would probably skip next time. Interesting and different recipe. My teenage son loved it. I will make it again.
Very yummy soup. I couldn’t find the chicken vegetable soup packet. I up using a Knorr vegetable recipe mix, then added 4 ground chicken bouillon cubes since the vegetable packet makes 4 cups worth of soup. It made the broth really rich, so if you prefer a lighter broth, use less cubes.
I made this for dinner last night and it was delicious. I used 8 cups of a good store bought chicken broth (ie Campbell’s) instead of water and chicken soup mix and added the zucchini towards the end of the cook.
One thing: you need a really (really) big saucepan or dutch oven to fit it ALL in . I ended up using my Staub cocotte and halving most of the ingredients (except the wine and the water 🙂 ).
Delicious change up to the traditional chicken soup yet still good for the soul! Did not add regular potatoes and added some pepper flakes to spice it up a bit. Great recipe, will be making this one again.
I am new to cooking . Do you cook the chicken beforehand and then debone and remove skin and add cooked chicken to veges? The instructions said to add all ingredients together was i wasnt sure about the chicken–if it meant adding a raw chicken along with veges. Any assisrance is appreciated! The recipe sounds great!
Couldn’t find the chicken vegetable soup packet the recipe called for, so I just used chicken and vegetable boullions. Turned out pretty well, very thick. I expected it to be more different from standard chicken soup, but it tasted like what I’ve had in the past.
I made this into a “White Wine Chicken NOODLE Soup”. This soup was perfect. The delicious aroma filled the house; and I was on my toes waiting to eat! I did not have any zuchinni or parsnips on hand, so I left those two out. The soup came out perfect anyway. During the last 30 min or less, I added a bag or curly egg noodles to the soup. MMMMM!
Staple for large groups and in the winter! I always double the recipe, since I’m cooking for more people–and add the zucchini later than called for so it stays more intact. Everything else can cook for a while longer than called for, helps with the depth of flavor. However, not too much longer or it turns into mush. (Delicious mush, and still incredibly tasty, but just not as visually appealing.)
This is a regular chicken soup now for our family! Delicious and comfortable with any root vegetables you may have on hand. You can work yourself to death by dicing and mincing, or you can throw whole, or large chunks of vegetables into the pot, along with large sections of the chicken….what my mom used to call a “boiled dinner in one pot!” The flavor is great. And it is a comforting dish to share with a sick friend!
I was attracted to this recipe because of all the great fresh veggies it calls for…..but it seemed to be lacking something for me in the end ~ some depth, some flavor note. It turned out fine, but did not give us the wow we were hoping for.
Great recipe, thank you Miriam! I didn’t have parsnips, or sweet potato. I didn’t add celery (since my spouse is not a fan). I also didn’t add the soup mix (not sure what that is). The soup turned out perfect – not too thick, however, if I were to add other ingredients (i.e. parsnips or sweet potato) then I would probably add 2-3 more cups of water. The soup was just a perfect comfort food for a snowy, grey day! Thanks!
I like this soup!! I did however make a few changes… I cut the veggies big so they wouldn’t be mushy. I brought the pot to a boil and covered and simmered for an hour. Then turned it off. I then removed the chicken from the bones, and it turned out amazing. I could not imagine how the veggies would be if I had left it to simmer for another hour. I also did not add any stock. All of the veggies and chicken in that pot made a great stock!! I will make this again.
Wonderful soup! Everyone raved about it.
This is the best chicken soup I’ve ever eaten. The wine and parsnips add something quite unique.
delicious, I made it for the first (but not the last) time last night. My family loved it, I made it using a mango chutney wine and it was perfect. I made a double batch in a huge pan and am reheating it for lunch today. thanks for sharing your recipe!