Perfect for winter this simple chicken and vegetable soup recipe is given extra depth through the use of wine in the stock.
Used different ingredients. MMMMMM...have a pot on now that has been simmering for a few hours. It is fantastic...I am going to add some farfalle the last hour I cook it just because we like it.It is a very flexible recipe but I think the ingredients called for are the basics, you should try and use them then just add from there though our little country store didnt have parsnips, I had to do without. Cant say enough about how great this is!I did buy a good white wine...1/2 bottle in the soup and 1/2 bottle for myself. Thanks to you and your mum Miriam! - 29 Sep 2008
Altered ingredient amounts. This soup is a nice healthy treat, but I admit I liked it a little better with a some sour cream and cheese on top. It turned out very thick, hardly soupy at all, and that was even after I added a couple cups of chicken stock. If you like soupy soup, you'll need to add a lot more liquid. I couldn't find a half chicken, so I just used separate pieces (a breast, a thigh, and a couple of legs). Once the chicken was cooked and nice and tender, I used tongs to take the meat off the bone. My husband would have freaked out if he'd come across a bone in his soup! - 29 Sep 2008
Used different ingredients. I used a turkey leg to make it easier on myself, and browned it with onion first before putting it in a slow cooker. I added the zucchini in the last two hours, but it still came out a bit mushy, so I think I'll only cook it for one hour on low next time. - 29 Sep 2008