Chicken Vegetable Soup

1. 1

   Place the stock and 1 cup water in large saucepan and bring to a boil. Add the celery, carrot and potato and return to boil. Reduce heat and simmer, covered, for about 10 mins or until the vegetables are just tender.

2. 2

   Add the snap peas, scallion and corn to the soup and cook, covered, for 2 mins. Add the chicken and stir until heated through. Season to taste and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.