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Spicy Chicken Soup With Vegetables

User Rating 5 Star Rating (2 Reviews)


Spicy Chicken Soup With Vegetables
This is a simple crockpot chicken soup, a nice choice for a busy day meal.


  • 1 pound boneless chicken breasts or tenders, cut into 1-inch cubes
  • 2 small potatoes, cubed
  • 1 small carrot, diced
  • 1 1/2 cups frozen corn kernels
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 tablespoons Dijon mustard
  • 1/4 tsp ground black pepper
  • dash cayenne or hot pepper sauce
  • 1/8 tsp garlic powder
  • 2 1/2 cups vegetable juice (V-8 Brand)
  • 1 1/2 cups chicken broth
  • salt to taste


Combine chicken, vegetables, mustard, black and cayenne pepper, and garlic powder in slow cooker; pour vegetable juice and chicken broth over all. Cover and cook on low for 7 to 9 hours. Taste and add salt, if needed.
Serves 4 to 6.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Incredibly Amazing, Member Moira22star

I made this stew but used boneless chicken thighs instead of chicken breast, otherwise I followed the recipe exactly. Thighs, because they are dark meat, get incredibly tender and fall apart. My family prefers ""soft chicken"" whenever possible. I will make this recipe countless times in the future. It is not too spicy at all -- the stew broth is mild for our family taste. But it is so well balanced with all the vegetables, and the potato thickens the sauce almost to a classic stew consistency. The chicken falls apart and also contributes to the thickness of the stew. I also recently lost my crock pot so I cooked it on a low gas flame for about 5 hours -- not the 9 recommended. Thank you so much for this delicious recipe. It is ultra satisfying, hearty, healthy and, like the recipe promised, puts together in a quick quick easy prep time of about 10-15 minutes.

10 out of 10 people found this helpful.

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