HOMEMADE CHICKEN SOUP WITH WINGS RECIPE - FOOD.COM
I love chicken soup and when ever I think one of my babies are coming down with something I have to make it. My 3yr old asks for it when ever she starts to cough its so cute. The funny thing is that my babies will only eat my soup. Another thing I like about using wings is that there is less grease and the meat is always nice and tender, never dry or tough and it keeps the flavor well. I hope you enjoy this recipe as much as my babies do. I get everything from my local HEB.
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- 1) In a nice sized pot fill a little under half way with water and bring to a boil, meanwhile rinse off the chicken wings.
- 2)Rinse off all the vegetables and prepare the first 5 vegetables.
- 3) When the water is at a rolling boil add chicken wings, sabor latino, seasoned salt, black pepper, garlic powder, cilantro, onion, bell pepper, jalapeno, and celery in that order.
- 4) Let simmer for about 30 minutes on medium- low heat, stirring occassionally, not to much you dont want mushy soup just enough to make sure nothing is sticking.
- 5) When ready add the remaining vegetables as followed: rinsed green beans, chayote, squash, potatoes, and sliced cabbage letting the cabbage sit on top do no push down or stir bring the food from the bottom up.
- 6) Let boil for another 15 minutes so that the vegetables can cook.
- 7) Let cool and serve with corn tortillas and lemon. Enjoy!
Nutrition Facts : Calories 668.1, FatContent 36.8, SaturatedFatContent 10.3, CholesterolContent 174.8, SodiumContent 216.5, CarbohydrateContent 37.4, FiberContent 9.5, SugarContent 9.9, ProteinContent 48.4
CHICKEN WING SOUP RECIPE | ALLRECIPES
A unique soup for a cold winter day!
Provided by Gaiden5
Categories Soups, Stews and Chili Recipes Soup Recipes
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- Shred chicken with a fork in a bowl and add hot sauce; stir to combine.
- Melt butter in a small skillet over medium heat; cook and stir onions and celery in melted butter until tender, about 10 minutes.
- Mix water, flour, milk, and chicken bouillon in a large pot until smooth. Add processed cheese, shredded chicken, and onion mixture.
- Heat soup over low heat until cheese is melted, about 30 minutes. Stir often.
Nutrition Facts : Calories 439.3 calories, CarbohydrateContent 19.4 g, CholesterolContent 115.7 mg, FatContent 24.7 g, FiberContent 1.3 g, ProteinContent 33.4 g, SaturatedFatContent 12 g, SodiumContent 1845.2 mg, SugarContent 5.3 g
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