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"Lots of great southern-style ingredients in a hearty soup! Serve over biscuits." — Cgelineau
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2 cups dried southern cream peas
3 cups uncooked medium shrimp, peeled and deveined
1 (3 pound) rotisserie chicken, bones removed and meat cut into bite-size pieces
14 ounces ring bologna (such as Eckrich®), cut into 1/2-inch slices
3 sweet onions (such as Vidalia®), peeled and halved
4 tomatoes, quartered
3 green bell peppers, sliced
1 (32 ounce) carton chicken broth, or more as needed
salt and ground black pepper to taste
garlic powder to taste (optional)
seafood seasoning (such as Old Bay(R)) to taste (optional)
1 dash hot pepper sauce (such as Tabasco®), or to taste (optional)
3 cups frozen sliced okra, thawed
* Percent Daily Values are based on a 2,000 calorie diet.
Soup o' the South
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 536 Calories from Fat: 256
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