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Chicken and Vegetable Soup

6 chicken thighs (with skin and bone)
1 to 2 tablespoons olive oil
2 cups chopped onion
2 cloves garlic, minced
1 cup dry white wine
1/4 cup fresh marjoram
2 large potatoes, peeled and diced
1 cup chopped carrots
1 cup peeled and diced parsnips
6 cups chicken broth
2 tablespoons corn starch
2 tablespoons water
Salt and ground black pepper to taste

In skillet, lightly brown chicken thighs in olive oil. Place chicken thighs in slow cooker stoneware. Mix cornstarch and water, and pour mixture into slow cooker. Add remaining ingredients. Cook on low 10 hours or on high 4 to 6 hours. Remove bones from chicken and cut into smaller pieces before serving. Makes 4 to 6 servings.

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