Living in Minnesota, we're accustom to cold weather, and yes, we all think it sucks but that's life, the cold comes, the cold goes, and in between you have some unbelievable climates well worth the time spent here. Yes, the land of 10,000 lakes, soon to be 10,000 ice rinks gets mighty cold. Fall is one of the best seasons to live in Minnesota because the leave colors are rich and vibrant and are great for any photo op but when that photo op is complete you're left a little chilly and when you're not in the mood for Chile, a hot bowl of roasted chicken vegetable soup is just what is called for. Surround yourself with family, good friends, a fireplace and a some games and call it a great evening.



Ingredients:
1 Roasted Chicken, Shredded
8 Cup of Chicken Stock
4 Cups of New Potatoes, in ¼ Inch Cubes
6 Asparagus Spears, Chopped 1 inch.
1 Package of Chopped Frozen Spinach, Thawed
1 Cup Peas
2 Cups of Broccoli
1 Large Carrot, in ¼ Inch Cubes
½ Cup Green Bell Pepper, Chopped
2 Yellow Squash, Cubed
2 Medium Onion, Chopped
4 Garlic Heads, Roasted
3 Celery Stalks, Chopped (¼ Inch Cubes)
2 Tablespoons Olive Oil
1-2 Teaspoons Smoked Paprika
2-3 Cups White Wine (One you would want to drink)
1 Tablespoon Vinegar
1 Tablespoon Cornstarch
1 Teaspoon Sugar
Sea Salt
Fresh Ground Black Pepper
Scallions for Garnish
Shaved Parmagianno Regianno for Garnish

This is all about flavor so experiment for yourself, and see what I did below...

Method:
1. Start with one of those store bought roast chickens, yes, one of those. They are remarkably flavorful, already cooked, and cost around $5-$6. Cheap and saves a ton of time.

2. Starting with a base layer, heat the olive oil in a large skillet and add the onions and cook until they are translucent. Once they are, add the garlic and the wine and render down until the mixture becomes thick. This concentrates the wine flavor, which is why you should only cook with wine you would want to drink.

3. Now add all the ingredients (except for the garnish) to a large stock bot and simmer (not boil!!!) for 2-3 hours, covered. After the second hour, adjust your seasoning. You will most definitely need more salt and pepper.

I suggest cutting up the chicken and throwing all pieces in there, bones and all. Once the soup is done, you can pick out the bones and save them from your guest's bowls. This will add more flavor but it's a nuisance to get the bones out - but worth it! Otherwise, shred it up before head with a couple forms and add the chicken, then begin simmering.