chicken (tomato) soup vs. soup-chicken

with bell peppers, celery, onions, zucchini


The tomatoes are optional. I had more tomato sauce than I needed that day and added some to the soup.

Do taste without the tomatoes first. It is quite good already as a green vegetable soup.
The tomatoes change the overall flavor considerably and once they're in, there's no turning back.


This is what you need for 8 quarts =  16+ servings:

  • 2-3 large chicken legs
  • 2-4 green bell peppers
  • up to 1/2 head celery
  • 1 large onion
  • 4-6 small grey zucchinis
  • S&P


  • 2-4 lbs. tomatoes / 1 qt. tomato sauce
  • diced chipotle
Pic1: chicken (tomato) soup with bell peppers, celery, onions, zucchini



Pic2: chicken legs in water
Pic3: seasoning
Pic4: onions

chicken soup:


The Cajun trinity

Pic5: onions, green bell peppers
Pic6: add celery
Pic7: stew


Pic8: grey aka Mexican zucchinis
Pic9: add
Pic10: stew

I stewed the vegetables only minimally to avoid cooking it all to death. This way, all the vegetables still had their individual flavors when I added them to the soup and were flavorful enough to be served as a side dish with the meal.


Pic11: add to soup
Pic12: yesterday's tomato sauce / soup — 2020-05-22
Pic13: add tomatoes

soup again:

Serving suggestion:

b. pan-fried soup-chicken

served with soup-veggies, quinoa, jackfruit, Caribbean rice


Since store-bought chicken legs are usually young fryers, I no longer boil the chicken legs  to death in the soup. I only parboil them, 10-15 minutes, depending on their size. That way the soup has a definite chicken flavor but the chicken legs still have a lot of flavor left in them. I then finish the chicken legs either in the oven or frying pan. It is not the same as a fryer chicken, but a close enough approximation to still be enjoyable.

This was a generous meal with several vegetable side dishes.
I did not want the soup vegetables overcooked because I intended to serve them with the meal.


This is what you need for 2-4 servings:

  • 3 parboiled chicken legs
  • 1 cup quinoa, 2-3 cups water
  • Caribbean rice, 1 package OR
    • 1 cup long-grain rice
    • 1 cup onion, green & red bell pepper mix, chopped small
    • 2-3 tbsp. coconut slivers
      or 1 cup coconut milk
    • 1-2 slices pineapple, chopped small
    • 2 tbsp. pineapple habanero sauce
    • turmeric or annatto for color
    • 2-3 cups water
  • jackfruit, cooked
  • soup vegetables
  • S&P, seasoning of your choice
Pic14: refried soup chicken served with soup veggies, quinoa, jackfruit



Pic15+16: pan-fry ... until done
Pic16: the meal

Pic17: the meal
Pic18: soup chicken, refried
Pic19: quinoa


Pic20: Caribbean rice
Pic21: bell peppers, celery, onions, zucchinis
Pic22: jackfruit