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<p>Let&#8217;s face it, it&#8217;s a bit depressing when the clocks go back and it&#8217;s dark by 5:30 p.m. When I need a pick me up this time of year, I turn to comfort foods, and there&#8217;s nothing more comforting than chicken soup. The delicious aroma of a big pot of soup on the stove when there&#8217;s a chill in the air always cheers me.</p><p>This recipe is hearty enough for a meal that is sure to satisfy your family. If you&#8217;re short on time, feel free to use store-bought chicken broth and even a rotisserie chicken. If you have the time, make the stock, it&#8217;s worth it. I usually make extra and freeze it for use in another soup.</p><p><strong>TUSCAN CHICKEN &amp; VEGETABLE SOUP</strong></p><p><strong>Chicken Stock</strong></p><p>5 pounds chicken parts (thighs and breasts) or 1 roasting chicken (5 pounds)</p><p>1 onion</p><p>2 stalks of celery</p><p>1 large carrot</p><p>&#188; cup fresh parsley</p><p>3 sprigs fresh thyme</p><p>2 bay leaves</p><p>Approximately 1 &#189; - 2 gallons water</p><p>salt and pepper</p><p>Simmer all stock ingredients, partially covered, for four hours. Add more water if needed to keep chicken covered. Strain the contents of the pot. Chill the liquid overnight and remove the solid fat from the top before using. Shred the chicken and refrigerate for use in the soup.</p><p><strong>Tuscan Chicken &amp; Vegetable Soup</strong></p><p>Shredded chicken from stock (approximately 4 cups)</p><p>28-ounce can of diced Italian tomatoes with juice</p><p>15-ounce can of garbanzo beans, drained and rinsed</p><p>15-ounce can of cannelloni beans, drained and rinsed</p><p>1 cup of celery, sliced</p><p>2 cups of carrots, sliced</p><p>3 cups of fresh broccoli, bite-size</p><p>2 cups of fresh green beans, bite-size</p><p>3 cups fresh baby spinach</p><p>3 cloves of garlic, minced</p><p>1 medium onion, chopped</p><p>1 tablespoon fresh basil</p><p>1 teaspoon fresh oregano</p><p>2 tablespoons fresh parsley</p><p>salt &amp; pepper</p><p>1 gallon of chicken stock</p><p>1 tablespoon olive oil</p><p>Cooked ditalini pasta (optional)</p><p>Heat the oil in the bottom of a large soup pot; add the garlic and onion and saut&#233; until tender. Add all ingredients, except the fresh broccoli, green beans, spinach and pasta. Simmer covered for 30 minutes, or until carrots are tender. Add the broccoli and green beans and simmer for another 15 minutes. Stir in the spinach and simmer for 5 more minutes. Add the cooked pasta to the soup right before serving and top each bowl with a generous sprinkling of Parmesan cheese. Enjoy!</p><p>Cork Bar &amp; Restaurant is located at 463 Madison Street in Wilkes-Barre. Cork&#8217;s new fall menu features some great new items, including a bourbon pineapple glazed pork filet, braised beef short ribs, seasonal ravioli, and orange chili glazed Ahi tuna. See the complete menu at www.corkdining.com.</p><style>
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<div class="neCaption">Ruth Corcoran </div></div><div class="metaInfo"><photo0>https://www.timesleader.com/wp-content/uploads/2015/11/web1_ruth.corcoran.jpg</photo0><caption0>Ruth Corcoran </caption0><photoCredit0>Submitted photo </photoCredit0></div><div class="neFile"><img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2015/11/web1_soup2.jpg">
<div class="neCaption">Ruth Corcoran says this savory Tuscan Chicken and Vegetable Soup is great for a cooler day. </div></div><div class="metaInfo"><photo1>https://www.timesleader.com/wp-content/uploads/2015/11/web1_soup2.jpg</photo1><caption1>Ruth Corcoran says this savory Tuscan Chicken and Vegetable Soup is great for a cooler day. </caption1><photoCredit1>Submitted photo </photoCredit1></div></div>
<div class="metaInfo"><bylineMeta><p>By Ruth Corcoran</p><p>Chef&#8217;s Corner</p></bylineMeta></div><div class="metaInfo"><shirttailMeta><p>To reach Ruth Corcoran at Cork Bar &amp; Restaurant, call 570-270-3818 or visit www.corkdining.com.</p></shirttailMeta></div>

Ruth Corcoran’s Tuscan Chicken Soup will warm you on a cold day