Leftover roasted chicken? You MUST try this... Roast Chicke
Christie23
Posts: 357 Member
Roast Chicken White Wine Soup
Ingredients:
1/2 to 3/4 of a roast chicken, picked from the bone
4 Cups Chicken Broth
4 Cups Water
1/2 bottle of dry white wine
1 Tbsp olive oil
2 vidalia onions, chopped
1 head of garlic, peeled and smashed
2 stalks of celery, chopped
2 Yukon Gold potatoes, peeled and diced
1 medium sweet potato, peeled and diced
5 carrots, peeled and chopped
2 medium zucchini's, cut into half moons
1/3 Cup of chopped fresh parsley
2 bay leaves
1 tsp paprika
1 Tbsp dried oregano
Fresh ground salt and pepper
1. Heat large stock pot over med heat. Add the oil and the onions, sauteeing for about 5-6 minutes, then add the smashed garlic. Continue to cook together for about 3 minutes. Pour in the wine, broth and water. Season with bay leaves, paprika, oregano, salt and pepper. Bring to a boil, partially cover, and allow to rapidly boil for 30 minutes. Take the temp down and bring the soup to a simmer. Allow to simmer for 45 minutes.
2. Stagger the vegetables however you like, but I did them this way so the vegetables would be tender, but not mushy. I added the celery and allowed to simmer for 15 minutes. Add both kinds of potatoes and allow to simmer for 15 minutes. Add the carrots and allow to simmer for 30 minutes. Finally, toss in the zucchini and the chopped parsley. Let the flavors meld for 10-15 minutes and serve.
Nutrition Information:
Servings Per Recipe: 10
Calories: 210
Total Fat: 4.5g
Cholesterol: 25mg
Sodium: 218mg
Total Carbs: 26.1g
Dietary Fiber: 4.5g
Protein: 10.8g
Ingredients:
1/2 to 3/4 of a roast chicken, picked from the bone
4 Cups Chicken Broth
4 Cups Water
1/2 bottle of dry white wine
1 Tbsp olive oil
2 vidalia onions, chopped
1 head of garlic, peeled and smashed
2 stalks of celery, chopped
2 Yukon Gold potatoes, peeled and diced
1 medium sweet potato, peeled and diced
5 carrots, peeled and chopped
2 medium zucchini's, cut into half moons
1/3 Cup of chopped fresh parsley
2 bay leaves
1 tsp paprika
1 Tbsp dried oregano
Fresh ground salt and pepper
1. Heat large stock pot over med heat. Add the oil and the onions, sauteeing for about 5-6 minutes, then add the smashed garlic. Continue to cook together for about 3 minutes. Pour in the wine, broth and water. Season with bay leaves, paprika, oregano, salt and pepper. Bring to a boil, partially cover, and allow to rapidly boil for 30 minutes. Take the temp down and bring the soup to a simmer. Allow to simmer for 45 minutes.
2. Stagger the vegetables however you like, but I did them this way so the vegetables would be tender, but not mushy. I added the celery and allowed to simmer for 15 minutes. Add both kinds of potatoes and allow to simmer for 15 minutes. Add the carrots and allow to simmer for 30 minutes. Finally, toss in the zucchini and the chopped parsley. Let the flavors meld for 10-15 minutes and serve.
Nutrition Information:
Servings Per Recipe: 10
Calories: 210
Total Fat: 4.5g
Cholesterol: 25mg
Sodium: 218mg
Total Carbs: 26.1g
Dietary Fiber: 4.5g
Protein: 10.8g
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Replies
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That sound delicious and I'm always looking for a good soup recipe. Eventually (even here in the deep South) winter will come! And it can't come soon enough for me!0
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Yum! Sounds delish! Thanks for sharing!0
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This sounds so good....will definitely be trying. Thanks!!!0
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sounds yummy!0
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That sounds great ~ and I get to drink the other 1/2 bottle of wine, right?:drinker:0
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That sounds great ~ and I get to drink the other 1/2 bottle of wine, right?:drinker:
Exactly!! :drinker:0 -
I don't cook, so maybe this is a really silly question...but what is a half moon of zucchini?0
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I don't cook, so maybe this is a really silly question...but what is a half moon of zucchini?
It's a zucchini cut in half, lengthwise, and then sliced crosswise.0 -
Sounds yummy!!! Thanks for sharing.0
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Making this saturday, sounds great!0
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Hmmm...wondering if I can saute the onions before work in the morning and then throw everything in the slow cooker on low for the day. Going to have to try it!0
This discussion has been closed.
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