Chicken Vegetable Soup with Ginger


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

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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