Hearty Chicken Vegetable Soup III

Hearty Chicken Vegetable Soup III
  • PREP TIME
    25 mins
  • COOK TIME
    2 hrs
  • TOTAL TIME
    2 hrs 25 mins
  • SERVING
    12 People
  • VIEWS
    58

A comforting and nourishing soup brimming with garden-fresh vegetables and tender chicken, perfect for a chilly evening. We highly recommend using fresh vegetables for the best flavor, but canned options can be substituted when necessary.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    23 g
  • Cholesterol
    6 mg
  • Fiber
    4 g
  • Protein
    6 g
  • Saturated Fat
    1 g
  • Sodium
    476 mg
  • Sugar
    3 g
  • Fat
    2 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins In a large, heavy-bottomed pot or Dutch oven, combine the zucchini, yellow squash, onion, green beans, corn, hominy, chickpeas, chicken wings, bouillon cubes, tomato sauce, garlic powder, potatoes, jalapenos, and water. (5 minutes)

Image Step 02
02 Step

Recipe View 2 hrs Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer gently until the chicken is falling off the bone and the flavors have melded together beautifully. (1-2 hours)

Image Step 03
03 Step

Recipe View 10 mins Remove the chicken wings from the pot. Shred the chicken from the bones, discarding the bones and skin. Return the shredded chicken to the soup. (10 minutes)

Image Step 04
04 Step

Recipe View 5 mins Stir well to combine. Taste and adjust seasonings as needed. Serve hot and enjoy! (5 minutes)

For a richer flavor, try browning the chicken wings in a little olive oil before adding them to the soup.
Feel free to substitute other vegetables based on what you have on hand or what's in season. Carrots, celery, or diced tomatoes would all be great additions.
If you prefer a smoother soup, you can use an immersion blender to partially blend some of the vegetables before adding the chicken back in.
Adjust the amount of jalapeno peppers to your liking. For a milder soup, remove the seeds and membranes from the peppers before julienning them.
You can use chicken broth instead of water and bouillon cubes for a more flavorful base.

Ken Macejkovic

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 19 Ratings)
Total Reviews: (4)
  • Carlotta Hammes

    I found the jalapenos made it too spicy for my kids, so I omitted them. It was still delicious!

  • Lawson Sipes

    My family loved this soup! It's a great way to use up leftover vegetables.

  • Dawson Roberts

    I made this soup when I was sick, and it really helped me feel better.

  • Ally Will

    This soup is amazing! I added some carrots and celery and it was even better.

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