Chicken Vegetable Soup with Ginger


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