My step dad makes an AWESOME chicken and vegetable soup. Every time we go visit, my kids are asking about his soup long before we even make it to town. I decided to make it for them here, but when I called to get the ingredients/recipe, I was actually standing in WalMart and couldn’t get him on the phone so I improvised and ended up making my own version which is sort of like his – on steroids LOL I admit, it’s got a little more going on than his which makes it a little busy but it’s a fun, kicked up recipe that we thoroughly enjoyed! For the record, the kids still prefer his over mine :( Bummer LOL
INGREDIENTS:
- 1 box Swanson chicken broth (32 oz.)
- 2 cans Campbell’s cream of mushroom soup (10.75 oz.)
- 8-12 Tyson chicken legs
- 4-6 large golden potatoes, cubed
- 18 cups water
- 1 box garden rotini (16 oz.)
- 3 cans Green Giant mexicorn (11 oz.)
- 2 can mild rotel tomatoes, drained (10 oz.)
In a large pot, combine the water, chicken broth, and cream of mushroom soup. Bring it to a rolling boil.
After washing the chicken and removing the skin (optional), add the legs to the pot. Let it boil for about 15 minutes or so while you wash, peel (optional), and cut the potatoes into cubes.
Add the potatoes and corn. Cook for about 30 minutes or until the chicken is completely cooked and the potatoes are soft. Add the garden rotini and cook for another 12 minutes while the noodles become tender. Salt and pepper to taste (optional).
Simple enough? :)
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