I won’t give many blind recommendations on here. But THIS. You MUST make this soup. Do not look at the recipe list. Do not doubt it because it’s a soup. Do not think your husband won’t like it. Take a leisurely Saturday afternoon and scrapbook or crochet or just hang around and watch a movie… and let this soup simmer on the stove top for a few hours. It will make your house smell so good you will FREAK OUT!!!
I am completely serious when I saw my whole house smelled delicious but I would walk into the kitchen and FREAK OUT!!! I also had buttery rolls mixing in my bread machine that added to the amazing smell. I’ll have them up on Thursday!!
So in addition to the smell, one of my favorite things about this soup is that it’s kind of the “kitchen sink” soups… meaning that you can throw ANY vegetables in it that you have. I’ll link to the original recipe so you can see it. But I have never made it like that says and it’s still divine. (Also it makes like 10 servings!! Leftovers are great and you can freeze it too!)
2-3 pounds of chicken
1 1/2 medium heads of garlic, peeled and chopped
2 large onions, chopped
16 ounces of mushrooms, coarsely chopped
a bunch of green onions, cut
2 potatoes, cubed (I used Yukon Gold – Steph recommended them in soups because they don’t fall apart!)
1/2 of a large sweet potato, peeled and cubed
1 packet chicken vegetable soup (i used regular vegetable soup)
Fresh spices like rosemary and thyme
1 T. oregano
1 T. dried parsely
1/2 T. basil
1 heaping t. paprika
salt and pepper
1/2 (750 milliliter) bottle of white wine (or more!!)
6-8 c. of low sodium chicken broth (depending on how brothy you like it)
(could also add these chopped veggies: 5 carrots, 2 parsnips, 2 zucchini, 1/2 c. fresh parsley, 2 stalks celery)
Throw your chicken (frozen is fine) into a big pot
Chop up your onions
Serve and enjoy with homemade bread!