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

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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

READ REVIEWS (1)

DIRECTIONS

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

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

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