Chicken Vegetable Soup with Ginger


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