Chicken Vegetable Soup with Ginger


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