How to Make Mussels Recipe White Wine Cream

White Wine Chicken Soup

The sauce is so good you need to serve this dish with a spoon.

Recipe Summary 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.

Ingredients | Mussels Recipe White Wine Cream

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

Directions

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.

Info | Mussels Recipe White Wine Cream

prep: 20 mins cook: 2 hrs total: 2 hrs 20 mins Servings: 10 Yield: 10 servings

TAG : White Wine Chicken Soup

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