Chunky Chicken Veggie Soup Recipe

5 1 1
Chunky Chicken Veggie Soup Recipe
Chunky Chicken Veggie Soup Recipe photo by Taste of Home
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Chunky Chicken Veggie Soup Recipe

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5 1 1
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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
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.

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

Nutritional Facts

1 cup: 130 calories, 3g fat (1g saturated fat), 37mg cholesterol, 825mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 15g protein.

  • 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
  1. 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.
Originally published as Chunky Chicken Veggie Soup in Taste of Home December/January 2005, p40

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VIOLET47 User ID: 2763085 154483
Reviewed Sep. 26, 2009

"I AM A TASTE OF HOME SUBSCRIBER YET I CANNOT PRINT SOME OF YOUR RECIPES"

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