Victory Garden Chicken-Vegetable Soup

• 1 3 1/2-pound chicken, cut into 8 pieces
• 8 cups water
• 3/4 cup dry white wine
• 2 teaspoons salt
• 2 teaspoons olive oil
• 1 medium onion, finely chopped
• 1 pound red-skinned potatoes, peeled, cut into 1/2-inch pieces
• 1 pound tomatoes, coarsely chopped
• 3 medium carrots, peeled, sliced
• 4 ounces green beans, trimmed, cut into 1-inch pieces
• 2 medium zucchini, trimmed, cut into 1/2-inch pieces
• 1 cup fresh or frozen corn kernels
• 2 cups (packed) thinly sliced fresh spinach leaves
• 1/3 cup thinly sliced fresh basil

1. Bring chicken, water, wine and 1 teaspoon salt to boil in large pot, skimming surface.
2. Cover; simmer until chicken is cooked through, about 25 minutes.
3. Transfer chicken breast and thigh pieces to platter (leave remaining chicken and stock in pot).
4. Remove meat from bones; cut into 1/2-inch pieces.
5. Cover and chill meat.
6. Return scraps and bones to pot.
7. Cover stock and simmer 1 hour.
8. Strain.
9. Cool stock slightly.
10. Chill overnight.
11. Spoon fat off top and discard.
12. Heat 2 teaspoons oil in large pot over medium heat.
13. Add onion; saute until golden, about 6 minutes.
14. Add stock and bring to boil.
15. Add potatoes, tomatoes, carrots, green beans and 1 teaspoon salt.
16. Simmer 10 minutes.
17. Add zucchini and corn; simmer until vegetables are tender, about 15 minutes.
18. Stir in spinach and chicken meat.
19. Simmer until chicken is heated through, about 3 minutes.
20. Stir in basil.
21. Season with salt and pepper.

chicken, water, white wine, salt, olive oil, onion, potatoes, tomatoes, carrots, green beans, zucchini, corn, fresh spinach leaves, fresh basil

Taken from www.epicurious.com/recipes/food/views/victory-garden-chicken-vegetable-soup-102128 (may not work)