Hearty Chicken Vegetable Soup III Recipe

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

Directions
step 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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