Chicken Vegetable Soup with Ginger


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

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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