Chunky Chicken Veggie Soup Recipe

Chunky Chicken Veggie Soup Recipe photo by Taste of Home

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Catering to a Christmas crowd or a huddle of hungry Super Bowl fans? Try this hot savory soup loaded with veggies, chicken and seasonings. Ladle it up with warm bread for a hearty stick-to-your-ribs meal in a bowl. -Sundra Hauck Bogalusa, Louisiana

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Chunky Chicken Veggie Soup Recipe

Prep: 25 min. Cook: 25 min.

Yield: 20 Servings

25 25 50

Ingredients

8 cups chicken broth
6 medium carrots, sliced
2 medium onions, chopped
2 small zucchini, chopped
4 garlic cloves, minced
6 cups cubed cooked chicken
2 cans (28 ounces each) crushed tomatoes
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 can (8 ounces) tomato sauce
4 teaspoons sugar
1 teaspoon salt
1 teaspoon celery salt
1 teaspoon Creole seasoning
1/2 teaspoon pepper

Directions

In a large stockpot, bring the broth, carrots and onions to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add zucchini and garlic; simmer 5 minutes longer or until vegetables are crisp-tender. Stir in the remaining ingredients; heat through. Yield: 20 servings. (6-1/2 quarts).

Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutritional Facts 1 serving (1 cup) equals 130 calories, 3 g fat (1 g saturated fat), 37 mg cholesterol, 825 mg sodium, 11 g carbohydrate, 2 g fiber, 15 g protein.

Originally published as Chunky Chicken Veggie Soup in Taste of Home December/January 2005, p40