Chicken Vegetable Soup with Ginger


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

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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