Chicken Vegetable Soup with Ginger


  • 1 large onion
  • 2 cups broccoli florets
  • 6 cups canned low-salt chicken broth
  • 1 large russet potato
  • 1 10-ounce package frozen corn kernels
  • 2 cups cooked chicken
  • 1/3 cup fresh parsley
  • + 4 more ingredients
    • 1 large yam (red-skinned sweet potato)
    • 1 tablespoon fresh ginger
    • 1 large celery stalk with leaves
    • 2 large carrots

Bring chicken broth to simmer in heavy large pot or Dutch oven over high heat. Add potato, yam, onion, carrots, broccoli, celery and ginger and bring to boil. Cover pot, reduce heat to medium and simmer soup until all vegetables are tender, about 30 minutes. Purée soup in batches in blender just ...

View full recipe at Epicurious


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