Total Calories: 195
1. To prepare the stock, place the chicken in a large kettle along with the remaining stock ingredients. (You do not need to chop the veggies.) Bring to a boil, then reduce the heat and simmer for 1 hour, or until the chicken is cooked. Remove the chicken and vegetables from the kettle. Place the vegetables in a blender and set the chicken on a platter to cool.
2. To make the soup, pour the stock into a large bowl. Skim off about 2–3 tablespoons of fat, then return the stock to the kettle. Add the chopped carrots, celery, and onion, and the sliced garlic. Simmer over medium heat for 10–15 minutes, or until the vegetables are tender.
3. Ladle enough of the stock into the blender to purée the vegetables that were used to make the stock. Add the puréed vegetables to the kettle along with the remaining stock.
4. When the chicken is cool enough to handle, pick the meat off the bones. You should have about 3 cups. Add the meat to the kettle along with the wine, tamari, and five spice powder. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes.
5. Add the bean sprouts and scallions, and simmer, uncovered, for 1 minute. Add the cayenne, if desired. Serve with whole-grain bread and a green salad.
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