Chicken Vegetable Soup with Ginger


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

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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