Victory Garden Chicken-Vegetable Soup

Ingredients

• 3 medium carrots peeled sliced
• 3.5 pound chicken cut into 8 pieces
• 0.8 cup wine dry white
• 0.3 cup basil fresh thinly sliced
• 1 cup ears corn fresh
• 4 ounces green beans trimmed cut into 1-inch pieces
• 2 teaspoons olive oil 
• 1 medium onion finely chopped
• 1 pound potatoes - remove skin peeled cut into 1/2-inch pieces
• 2 teaspoons salt 
• 2 cups pkt spinach fresh packed thinly sliced ()
• 1 pound tomatoes coarsely chopped
• 8 cups water 
• 2 medium zucchini trimmed cut into 1/2-inch pieces

Equipment

• pot

Directions

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.
2. Transfer chicken breast and thigh pieces to platter (leave remaining chicken and stock in pot).
3. Remove meat from bones; cut into 1/2-inch pieces. Cover and chill meat. Return scraps and bones to pot.
4. Cover stock and simmer 1 hour. Strain. Cool stock slightly. Chill overnight. Spoon fat off top and discard.
5. Heat 2 teaspoons oil in large pot over medium heat.
6. Add onion; sauté until golden, about 6 minutes.
7. Add stock and bring to boil.
8. Add potatoes, tomatoes, carrots, green beans and 1 teaspoon salt. Simmer 10 minutes.
9. 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.