CHICKEN VEGETABLE SOUP

Chicken Vegetable Soup image

Make and share this Chicken Vegetable Soup recipe from Food.com.

Provided by GrandmaIsCooking

Time 3h15m

Yield 10-12 serving(s)

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 314.7, Fat 9, SaturatedFat 2.5, Cholesterol 58.1, Sodium 497.9, Carbohydrate 36.9, Fiber 5, Sugar 13.8, Protein 23.2

*** Explore more Chicken Vegetable Soup Recipes »

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