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Hearty Chicken Vegetable Soup III

SUBMITTED BY: LORIEANN29

"This soup is so good and so good for you....if possible use fresh veggies....only use the canned as a last resort!"
PREP TIME  25 Min
COOK TIME  2 Hrs
READY IN  2 Hrs 25 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 zucchini, thinly sliced
  • 1 yellow squash, thinly sliced
  • 1 large white onion, diced
  • 1/4 pound fresh green beans, trimmed and snapped
  • 3/4 cup frozen corn kernels, thawed
  • 1 (15 ounce) can white hominy
  • 1 (15 ounce) can chickpeas
  • 8 whole chicken wings, split
  • 3 cubes chicken bouillon
  • 5 tablespoons tomato sauce
  • 1 tablespoon garlic powder
  • 2 white potatoes, peeled and cubed
  • 2 jalapeno peppers, julienned
  • 6 1/2 cups water

DIRECTIONS

  1. In a large pot, combine zucchini, yellow squash, onion, green beans, corn, hominy, chickpeas, chicken, bouillon, tomato sauce, garlic powder, potatoes, jalapenos and water. Bring to a boil, reduce heat and simmer until chicken falls off the bone and flavors are well blended, 1 to 2 hours.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2007 by V.
This is a really good recipe for a spicy chicken soup. I used half water and half chicken stock for the broth instead of all water. It gave the soup a little more flavor, I think. I also added fresh garlic to the mix and doubled up on the peppers. I like things HOT!!! A very versatile soup, you could add or omit almost any veggies that you please. I will make this again, and probably play with the recipe more each time!

2 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 129

  • Total Fat: 2.3g
  • Cholesterol: 6mg
  • Sodium: 521mg
  • Total Carbs: 22.2g
  •     Dietary Fiber: 4.8g
  • Protein: 6g

VIEW DETAILED NUTRITION

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