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Drunken Chicken Soup

(6 servings)
1 chicken, cut up
1 large onion, diced
2 cloves garlic, minced
2 stalks celery, sliced
1/2 green pepper, diced
1 6-ounce can tomato sauce
3/4 cup white wine
3 to 4 carrots, sliced
salt and pepper to taste
3 to 4 potatoes, diced

Place chicken pieces in Dutch oven and cover with water. Add onion, garlic, celery, green pepper, tomato sauce, white wine and carrots. Boil until chicken is tender. Remove chicken; debone chicken and cut into chunks, discarding skin and bones. Return cut-up chicken to pot. Add potatoes and salt and pepper to taste and cook until potatoes are tender. Serve with garlic bread.

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