This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Rich Italian Sausage and Potato Soup
Ian's Potato-Vegetable Soup
Spicy Potato Soup II
Baked Potato Soup IV
Easy Potato Cheese Soup
more »
Top Related Articles
Soup Up Your Chicken Soup
Split Pea Soup
Cooking Questions: Soup
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Matzo Ball Soup
Lunch Box: Chili
Lunch Box: Sesame Pasta Chicken Salad
Lunch Box: Chicken Pops
Cream of Mushroom Soup
Vegetarian Cuisine
Related Collections
Chicken Breast Recipes
Chicken Soup
Corn
One-Dish Meals - Stews & Soups
Chicken Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Sunday Lunch Soup

By: HUGGYBECKY

"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."

Rate/Review | Read Reviews (3)

What to Drink?
	Chardonnay

Prep Time:
45 Min

Cook Time:
1 Hr

Ready In:
1 Hr 45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 skinless, boneless chicken breast halves
5 cups water
2 onions, chopped
2 cloves garlic, crushed
1 green chile pepper, seeded and diced
4 potatoes, chopped
1 zucchini, chopped
8 mushrooms, sliced
1 (10.75 ounce) can tomato puree
1 (11 ounce) can sweet corn, drained
1/4 medium head cabbage, finely chopped
2 carrots, chopped
2 stalks celery, chopped
2 cubes chicken bouillon
2 tablespoons mixed spice
1 1/4 cups heavy cream
paprika, for garnish

Directions

In a large saucepan, boil the chicken in 5 cups water for approximately 30 minutes. Drain, retaining liquid, and chop the chicken.
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.
Before serving, stir in the heavy cream, mixing thoroughly. Serve with a sprinkling of paprika.