Homemade Spicy Chicken Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 whole 3 lb chicken, giblets removed10 c. water6 large stalks celery, chopped8 med. carrots with greens, chopped1 large onion, chopped4 cloves garlic1-3 good sized fresh jalapenos3 medium ripe tomatoes, blanched, skin removed, then crushed (or 1 15 oz can crushed tomatoes)2 tsp saltblack peppersage, thyme
Heat large soup pot/saucepan over medium heat.
Cut chicken ln half, length-wise, place cut side down in large saucepan/soup pot. Cook 4-5 minutes. Add water, salt, 2 stalks of celery, 2 carrots,, garlic, approx. 1/3 of the onion, and 1 jalapeno, split lengthwise. Cover and cook over medium low about 90 minutes, or until the chicken is falling off the bones.
Remove from heat, remove skin and bones from chicken. Remove cooked veggies from broth
Pull chicken meat into chunks.
Return chicken meat to broth. Add remaining vegetables, tomaotes , remaining jalapenos, and spices.
Simmer an additional 1-2 hours.
Serve. 2 c. equal 1 serving
Number of Servings: 8
Recipe submitted by SparkPeople user KEEYAHWE.
Cut chicken ln half, length-wise, place cut side down in large saucepan/soup pot. Cook 4-5 minutes. Add water, salt, 2 stalks of celery, 2 carrots,, garlic, approx. 1/3 of the onion, and 1 jalapeno, split lengthwise. Cover and cook over medium low about 90 minutes, or until the chicken is falling off the bones.
Remove from heat, remove skin and bones from chicken. Remove cooked veggies from broth
Pull chicken meat into chunks.
Return chicken meat to broth. Add remaining vegetables, tomaotes , remaining jalapenos, and spices.
Simmer an additional 1-2 hours.
Serve. 2 c. equal 1 serving
Number of Servings: 8
Recipe submitted by SparkPeople user KEEYAHWE.
Nutritional Info Amount Per Serving
- Calories: 115.3
- Total Fat: 3.2 g
- Cholesterol: 32.0 mg
- Sodium: 708.3 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 3.3 g
- Protein: 10.9 g
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