Name: Victory Garden Chicken-Vegetable Soup
Yield: Serves 6 to 8
Ingredients: 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

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Victory Garden Chicken-Vegetable SoupNoel Barnhurst

Throughout World War II, everyone who had even a little plot of land was encouraged to grow a vegetable garden. Back then, this comforting soup would most frequently be made from water and contain no chicken, which was a Sunday treat. For convenience, you can skip the first part of this recipe and use six cups of stock or canned broth and omit the chicken altogether. But if you want to make the stock from scratch, be sure to do so a day ahead.

Recipe notes

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