Chicken Vegetable Soup with Ginger


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