Sunday Lunch Soup Recipe -
Sunday Lunch Soup Recipe
  • READY IN hrs

Sunday Lunch Soup

Recipe by  

"I made this chicken and vegetable soup for my mother-in-law one Sunday when she was feeling poorly. It was a great success. You can have it with lumps by just chopping the vegetables, or processed smooth in a food processor. You can also change the vegetables to suit your tastes."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    45 mins
  • COOK

    1 hr

    1 hr 45 mins


  1. In a large saucepan, boil the chicken in 5 cups water for approximately 30 minutes. Drain, retaining liquid, and chop the chicken.
  2. In the saucepan over medium heat, place approximately 2 tablespoons reserved liquid, onions, garlic and green chile pepper. Slowly cook and stir 5 minutes, or until tender. One at a time, while gradually adding the remaining liquid, mix in the chopped chicken, potatoes, zucchini, mushrooms, tomato puree, sweet corn, cabbage, carrots and celery. Pour in any remaining liquid, and stir in the chicken bouillon and mixed spice. Bring to a boil. Reduce heat and simmer 1 to 2 hours, stirring occasionally.
  3. Before serving, stir in the heavy cream, mixing thoroughly. Serve with a sprinkling of paprika.
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Reviews More Reviews

Apr 04, 2011

This was okay, but it definitely needs some tweaking to be really good. First, "mixed spice" is not readily available in the US, so I used Mrs. Dash original flavor. I had to add extra bullion since there was very little flavor without it. My husband and I both tasted the soup before adding the cream and liked it. After the addition of the cream, my husband didn't care for this and did not eat his soup. This may work better if you plan on pureeing the soup, but I really think it needs a thickener if it isn't pureed. Without it, it's a little on the watery side. The addition of the cream actually detracted from the overall flavor. If I could, I would give the recipe 3.5 stars.

Feb 06, 2004

Oh yeah, Rock On Babyyy! Something Corporate in the STL Dec. 12!!! cant wait! woo hoo! this soup rocked my nostrils off!

Apr 11, 2007

I tried this recipe with very high hopes, and until I added the mixed spice and cream, it looked awesome. I think it would be a better success if instead of mixed spice, garlic or marjoram was used. Something less for baking and more for soup. The taste wasn't as bad as the smell though.


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  • Calories
  • 326 kcal
  • 16%
  • Carbohydrates
  • 38.2 g
  • 12%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 13.1 g
  • 26%
  • Sodium
  • 620 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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