Hearty Chicken Vegetable Soup III

4 Reviews Add a Pic
  • Prep

    25 m
  • Cook

    2 h
  • Ready In

    2 h 25 m
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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Adjust Servings

Original recipe yields 12 servings



  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 (4)

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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!!

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Amount Per Serving (12 total)

  • Calories
  • 128 cal
  • 6%
  • Fat
  • 2.2 g
  • 3%
  • Carbs
  • 22.6 g
  • 7%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 476 mg
  • 19%

Based on a 2,000 calorie diet



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Hearty Chicken Vegetable Soup I


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White Wine Chicken Soup