Round Barn Hearty Chicken Soup

INGREDIENTS

• 12 skinless chicken thighs
• 1 large onion, diced
• 2 carrots, peeled and cut into 1/2 inch pieces
• 1 parsnip, peeled and cut into 1/2 inch pieces
• 3 stalks celery, cut into 1/2 inch pieces
• 4 cloves garlic, finely diced
• 1 28-oz. can Hunt's diced Italian tomatoes w/seasonings
• 1 cup Round Barn Winery Vineyard Tears Dry White Wine
• 1 quart chicken stock
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• salt and freshly ground pepper

PREPARATION

1. Place all ingredients except for the seasonings into a large pot over high heat and bring just to a boil. Turn heat down to a simmer, and skim any foam that rises to the top. Add dried spices, salt and pepper and simmer, covered over low heat for 45-60 minutes.
2. Carefully remove chicken thighs from pot and debone. Cut each thigh into bite-sized pieces and return to the pot.
3. Check seasonings and serve.

Optional: add cooked egg noodles just before serving

Serve with warm foccacia bread, olive oil, fresh parmesan and a tossed salad (and, of course, a glass of Vineyard Tears)