Chicken Wing and Vegetable Soup

    Chicken Wing and Vegetable Soup


    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.

    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

    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.


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

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