Leftover roasted chicken? You MUST try this... Roast Chicke

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