Chicken Wing and Vegetable Soup

    Chicken Wing and Vegetable Soup

    (5)
    3saves
    2hr25min


    6 people made this

    About this recipe: This chicken soup is not only super-delicious, but also low in fat. It's made with chicken wings, courgette, yellow squash, green beans, sweetcorn, chickpeas and seasonings.

    Ingredients
    Serves: 12 

    • 1 courgette, thinly sliced
    • 1 yellow squash, thinly sliced
    • 1 large onion, diced
    • 115g fresh green beans, trimmed and snapped
    • 125g frozen sweetcorn, thawed
    • 1 (400g) tin white hominy
    • 1 (400g) tin chickpeas
    • 8 whole chicken wings, split
    • 3 cubes chicken stock
    • 5 tablespoons passata
    • 1 tablespoon garlic granules
    • 2 white potatoes, peeled and cubed
    • 2 Scotch bonnet chillies or to taste, julienned
    • 1.5 litres water

    Method
    Prep:25min  ›  Cook:2hr  ›  Ready in:2hr25min 

    1. In a large pot, combine courgette, yellow squash, onion, green beans, sweetcorn, hominy, chickpeas, chicken wings, stock, passata, garlic granules, potatoes, chillies and water.
    2. Bring to the boil, reduce heat and simmer until chicken falls off the bone and flavours are well blended, 1 to 2 hours.

    Ingredients

    If yellow squash is unavailable, use courgette instead.
    If tinned hominy is unavailable, use tinned sweetcorn instead.

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    Reviews & ratings
    Average global rating:
    (5)

    Reviews in English (5)

    by
    15

    This is a really good recipe for a spicy chicken soup. I used half water and half chicken stock for the broth instead of all water. It gave the soup a little more flavor, I think. I also added fresh garlic to the mix and doubled up on the peppers. I like things HOT!!! A very versatile soup, you could add or omit almost any veggies that you please. I will make this again, and probably play with the recipe more each time!  -  03 Jan 2007  (Review from Allrecipes US | Canada)

    by
    6

    I loved this soup...or souw as we called it because it turned out much closer to a stew than a soup. I used 3 cups of mixed chicken instead of the wings and used the water the chicken had been cooking in for the water. I only put a 1/2 onion in as I am not a huge fan. Next time, I may add some extra jalapeno. I liked it enough to take some to work for my co-workers to try and they all liked it. In fact, I am forwarding this recipe to one of them as we speak.  -  11 May 2010  (Review from Allrecipes US | Canada)

    by
    1

    I planned to change two things right off the top which were red potatoes in place of the white (hate peeling potatoes and typically leave the skin on red) and then subbing some of the water/bouillon for chicken broth. Somehow though the fresh green beans got left off of my list so I saved the frozen corn I bought for another day and just used a frozen corn, green bean, pea, and carrot melody instead.I also found some mushroom stems and pieces in the fridge that I threw in at the last second. This recipe is so universal as to what you have on hand or things that need used up. My only complaint is that the base was extremely thin. My advice is to saute the veggies for a few minutes and then add a couple of teaspoons of flour to the mix before adding the can peas/hominy and other liquids for a bit of a thicker more rich broth.  -  20 Oct 2014  (Review from Allrecipes US | Canada)

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