Chunky Chicken Veggie Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 20 |
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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 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:
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).
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