Cure-All Chicken Soup - cooking recipe

Ingredients

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

Preparation

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. 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. Add wine; bring to a boil. Cook 4 minutes. Add chicken and stock. Cover; reduce heat. Cook 7 minutes.
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.