1/2 whole chicken (2- to 3-pound)
2 parsnips, peeled and chopped
1 medium head garlic, peeled
5 carrots, chopped
2 zucchini, chopped
1/2 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
1/2 bottle white wine (750 milliliter)
salt and pepper to taste
Combine ingredients in a large soup pot or Dutch oven. Cover and bring to a boil over high heat. Boil 30 minutes, partially covered, then reduce heat to low and simmer another 90 minutes.
Chill and skim fat. Reheat to serve.
Simple and healthy recipe modifications
To reduce fat further, cook chicken first and chill and skim fat before adding vegetables.
Omit packet of chicken vegetable soup to reduce sodium.
Add tofu cubes to increase protein and calcium.
Yield: 10 servings
Per serving: 214 Calories, 4.5 g Total Fat, 25 mg Cholesterol, 219 mg Sodium, 27.7 g Total Carbohydrates, 4.6 g Fiber, 10.9 g Protein