Recipe 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!"
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zucchini, thinly sliced
yellow squash, thinly sliced
white onion, diced
fresh green beans, trimmed and snapped
frozen corn kernels, thawed
1 (15 ounce) can
1 (15 ounce) can
whole chicken wings, split
white potatoes, peeled and cubed
jalapeno peppers, julienned
6 1/2 cups
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!
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.
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!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Hearty Chicken Vegetable Soup III
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 128
** Calories from Fat: 20
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