Cure-All Chicken Soup

• 2 tablespoons olive oil
• 1 bone-in skinless chicken breast half
• 1 lb bone-in skinless chicken thigh
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups chopped onions
• 1 cup chopped carrot
• 1 cup chopped turnip
• 1 cup chopped parsnip
• 1/2 cup celery, slices
• 1/2 cup sliced mushrooms
• 1 tablespoon minced fresh garlic
• 1 tablespoon caraway seed
• 3 fresh thyme sprigs
• 1 fresh rosemary sprig
• 2 bay leaves
• 1 cup pinot noir wine
• 4 cups unsalted chicken stock
• 1 cup cubed sweet potato
• 2 tablespoons chopped fresh parsley

1. 1. Heat oil in a pan over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken, cook 10 minutes; turn thighs after 5 minutes. Cool; shred. Discard bones.
2. 2. Add onion, carrot, turnips, parsnips, mushrooms, and celery to 1qt pot or dutch oven; saute 10 minutes. Add garlic and caraway seeds; saute 1 minute. Place herb sprigs and bay leaves on cheesecloth. Tie into a sachet and add to pot.
3. 3. Add wine; bring to a boil. Cook 4 minutes. Add chicken and stock. Cover; reduce heat. Cook 7 minutes.
4. 4. Add sweet potatoes; cook 6 minutes or until soft. Discard sachet. Stir in chopped parsley, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.

olive oil, chicken, chicken thigh, salt, black pepper, onions, carrot, parsnip, celery, mushrooms, fresh garlic, caraway seed, thyme, rosemary, bay leaves, noir wine, cubed sweet potato, parsley

Taken from www.food.com/recipe/cure-all-chicken-soup-510647 (may not work)