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Chicken Vegetable Soup

3 1/2 cups water

1 tablespoon chicken-flavored bouillon granules

1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped

2 teaspoons Worcestershire powder

¼ cup dried minced onion

1 teaspoon dried whole basil

1 teaspoon paprika

1/4 teaspoon instant minced garlic

1/4 teaspoon salt

1 cup sliced carrots

1 (8-ounce) can mushroom stems and pieces, drained

1 cup diced zucchini

1 cup diced, cooked chicken

2 tablespoons Burgundy or other dry red wine

Combine water, bouillon granules, tomatoes, Worcestershire powder, onion, basil, paprika, garlic, and salt in a Dutch oven. Bring to a boil. Cover, reduce heat and simmer 10 minutes. Add carrots then cover and simmer 10 more minutes. Add mushrooms, zucchini, chicken and wine. Simmer, uncovered, 8 minutes. Serve warm. YIELDS: 7 cups.

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