Hearty Chicken Vegetable Soup III recipe

All Recipes Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Ingredients

1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 large white onion, diced
¼ pound fresh green beans, trimmed and snapped
¾ cup frozen corn kernels, thawed
1 (15 ounce) can white hominy
1 (15 ounce) can chickpeas
8 whole chicken wings, split
3 cubes chicken bouillon
5 tablespoons tomato sauce
1 tablespoon garlic powder
2 white potatoes, peeled and cubed
2 jalapeno peppers, julienned
6 ½ cups water

Nutrition Info

128.4 calories
carbohydrate: 22.6 g
cholesterol: 5.9 mg
fat: 2.2 g
fiber: 4.2 g
protein: 5.5 g
saturatedFat: 0.5 g
servingSize: -
sodium: 475.6 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 servings

Recipe Note

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

Do you like the recipe? Share this tasty recipe!