Chicken Vegetable Soup
3 1/2 cups water
1 tablespoon chicken-flavored bouillon granules
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
2 teaspoons Worcestershire powder
¼ cup dried minced onion
1 teaspoon dried whole basil
1 teaspoon paprika
1/4 teaspoon instant minced garlic
1/4 teaspoon salt
1 cup sliced carrots
1 (8-ounce) can mushroom stems and pieces, drained
1 cup diced zucchini
1 cup diced, cooked chicken
2 tablespoons Burgundy or other dry red wine
Combine water, bouillon granules, tomatoes, Worcestershire powder, onion, basil, paprika, garlic, and salt in a Dutch oven. Bring to a boil. Cover, reduce heat and simmer 10 minutes. Add carrots then cover and simmer 10 more minutes. Add mushrooms, zucchini, chicken and wine. Simmer, uncovered, 8 minutes. Serve warm. YIELDS: 7 cups.
