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Hearty Chicken Vegetable Soup III

Hearty Chicken Vegetable Soup III

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LORIEANN29

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

V.
15
1/3/2007

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!

livinonlemon
6
5/11/2010

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.

Soup Loving Nicole
1
10/20/2014

I planned to change two things right off the top which were red potatoes in place of the white (hate peeling potatoes and typically leave the skin on red) and then subbing some of the water/bouillon for chicken broth. Somehow though the fresh green beans got left off of my list so I saved the frozen corn I bought for another day and just used a frozen corn, green bean, pea, and carrot melody instead.I also found some mushroom stems and pieces in the fridge that I threw in at the last second. This recipe is so universal as to what you have on hand or things that need used up. My only complaint is that the base was extremely thin. My advice is to saute the veggies for a few minutes and then add a couple of teaspoons of flour to the mix before adding the can peas/hominy and other liquids for a bit of a thicker more rich broth.