Chicken And Vegetable Soup

1. 1

   Place chicken wings in a large saucepan and cover with water. Bring to a boil and cook for 2 mins. Drain and rinse.

2. 2

   Transfer chicken wings to a clean saucepan along with stock, carrots, celery and potato. Reduce heat and simmer, covered, for 25-30 mins, until chicken is cooked through and vegetables are tender. Skim surface occasionally.

3. 3

   Add corn and simmer for 2-3 mins. Season. Sprinkle with chopped parsley and serve with crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.