Hearty Chicken Vegetable Soup III Recipe - Allrecipes.com
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Hearty Chicken Vegetable Soup III

Recipe by  

"This soup is so good and so good for you....if possible use fresh veggies....only use the canned as a last resort!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    25 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 25 mins

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 More Reviews

Jan 03, 2007

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!

 
May 11, 2010

I loved this soup...or souw as we called it because it turned out much closer to a stew than a soup. I used 3 cups of mixed chicken instead of the wings and used the water the chicken had been cooking in for the water. I only put a 1/2 onion in as I am not a huge fan. Next time, I may add some extra jalapeno. I liked it enough to take some to work for my co-workers to try and they all liked it. In fact, I am forwarding this recipe to one of them as we speak.

 

4 Ratings

May 15, 2012

5 stars for ease of preparation and the combination of ingredients. I did change a few things like using 4 cups chicken broth instead of water (always keep organic on hand) and reduced the water to 2 1/2 cups and use 2 packets of granulated chicken bouillon (hate cubes). Did not put in jalapeno peppers. Whole can of tomato sauce. No hominy! Used frozen: chicken wings, zucchini (already sliced), butternut squash (already sliced) and mixed vegetables. The only things I had to slice and dice were the potatoes and onions (didn't have frozen chopped in freezer)> I'm a firm believer in keeping my freezer stocked with fresh frozen foods. Really cuts down on prep time. I also used a bay leaf and a pinch of allspice for extra flavor. My family cannot handle very spicy food. Turned out great and added this recipe to "My Recipes". Thank you for an all-in-one pot meal!!

 
Feb 01, 2013

This soup is SO good! My 3 guys ate every last bite, with hot, buttery cornbread! And wanted me to make it for supper again tomorrow! I made it with fresh-frozen veggies from our garden--squash, zucchini, green beans, corn, shallots, and garlic. I did not have hominy or chickpeas, so I added a little extra squash and zucchini, and added 2 hand-fulls of egg noodles instead of potatoes.

 

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Nutrition

  • Calories
  • 128 kcal
  • 6%
  • Carbohydrates
  • 22.6 g
  • 7%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 2.2 g
  • 3%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 476 mg
  • 19%

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

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