Name: Chicken Vegetable Soup
Yield: 4 servings
Ingredients: 2 -3 lbs chicken breasts; 9 -10 cups water; 1/2 cup sweet onion, finely chopped; 2 (14 ounce) cans diced tomatoes; 1 (10 ounce) package frozen mixed vegetables; 1 (10 ounce) package frozen succotash (lima beans and corn); 1 (10 ounce) package frozen peas and corn; 1/2 cup sugar; 3 -4 medium potatoes, peeled and cubed 3/4 to 1 inch; 1 teaspoon salt ((or to taste); 1/2 teaspoon pepper

Servings: persons

2 -3 lbs chicken breasts
9 -10 cups water
1/2 cup sweet onion, finely chopped
2 (14 ounce) cans diced tomatoes
1 (10 ounce) package frozen mixed vegetables
1 (10 ounce) package frozen succotash (lima beans and corn)
1 (10 ounce) package frozen peas and corn
1/2 cup sugar
3 -4 medium potatoes, peeled and cubed 3/4 to 1 inch
1 teaspoon salt ((or to taste)
1/2 teaspoon pepper

1
Place chicken breasts and chopped onions in large pot (at least 6 quarts).
2
Add water, bring to a boil, then turn back to medium heat and cook chicken for 1-1 1/2 hours.
3
Remove chicken from water, remove skin and bones, then cut chicken into smaller pieces and return to the water in which it was cooked.
4
Add tomatoes, frozen vegetables and sugar and simmer for at least an hour.
5
Add potatoes and cook for another 20-30 minutes.
6
Stir in salt and pepper and serve hot--even better if stored in refrigerator overnight, then reheated and eaten the next day.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chicken Vegetable Soup

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