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Sunday Lunch Soup


"I made this chicken and vegetable soup for my mother-in-law one Sunday when she was feeling poorly. It was a great success. You can have it with lumps by just chopping the vegetables, or processed smooth in a food processor. You can also change the vegetables to suit your tastes."
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1 h 45 m servings 326 cals
Original recipe yields 8 servings

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  1. In a large saucepan, boil the chicken in 5 cups water for approximately 30 minutes. Drain, retaining liquid, and chop the chicken.
  2. In the saucepan over medium heat, place approximately 2 tablespoons reserved liquid, onions, garlic and green chile pepper. Slowly cook and stir 5 minutes, or until tender. One at a time, while gradually adding the remaining liquid, mix in the chopped chicken, potatoes, zucchini, mushrooms, tomato puree, sweet corn, cabbage, carrots and celery. Pour in any remaining liquid, and stir in the chicken bouillon and mixed spice. Bring to a boil. Reduce heat and simmer 1 to 2 hours, stirring occasionally.
  3. Before serving, stir in the heavy cream, mixing thoroughly. Serve with a sprinkling of paprika.

Nutrition Facts

Per Serving: 326 calories; 14.9 g fat; 38.2 g carbohydrates; 13.1 g protein; 68 mg cholesterol; 620 mg sodium. Full nutrition

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Read all reviews 3
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This was okay, but it definitely needs some tweaking to be really good. First, "mixed spice" is not readily available in the US, so I used Mrs. Dash original flavor. I had to add extra bullion s...

Oh yeah, Rock On Babyyy! Something Corporate in the STL Dec. 12!!! cant wait! woo hoo! this soup rocked my nostrils off!

I tried this recipe with very high hopes, and until I added the mixed spice and cream, it looked awesome. I think it would be a better success if instead of mixed spice, garlic or marjoram was u...