Chicken Vegetable Soup with Ginger Recipe

Name: Chicken Vegetable Soup with Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups canned low-salt chicken broth; 1 large russet, potato, peeled, cut into 1-inch pieces; 1 large yam (red-skinned sweet potato), peeled, cut into 1-inch pieces; 1 large onion, coarsely chopped; 2 large carrots, peeled, cubed; 2 cups broccoli florets (from about 1 large stalk); 1 large celery stalk with leaves, chopped; 1 tablespoon chopped peeled fresh ginger; 1 10-ounce package frozen corn kernels; 2 cups diced cooked chicken; 1/3 cup chopped fresh parsley

Servings: persons

6 cups canned low-salt chicken broth
1 large russet, potato, peeled, cut into 1-inch pieces
1 large yam (red-skinned sweet potato), peeled, cut into 1-inch pieces
1 large onion, coarsely chopped
2 large carrots, peeled, cubed
2 cups broccoli florets (from about 1 large stalk)
1 large celery stalk with leaves, chopped
1 tablespoon chopped peeled fresh ginger
1 10-ounce package frozen corn kernels
2 cups diced cooked chicken
1/3 cup chopped fresh parsley

1
Bring chicken broth to simmer in heavy large pot or Dutch oven over high heat.
2
Add potato, yam, onion, carrots, broccoli, celery and ginger and bring to boil.
3
Cover pot, reduce heat to medium and simmer soup until all vegetables are tender, about 30 minutes.
4
Puree soup in batches in blender just to chunky texture.
5
Return soup to pot.
6
Add corn and cooked chicken and simmer until corn is tender, about 5 minutes.
7
Season soup to taste with salt and pepper.
8
(Can be prepared 1 day ahead.
9
Cover and refrigerate.
10
Rewarm soup over low-heat before serving.)
11
Ladle soup into bowls, sprinkle with chopped parsley and serve.

918

kcal

Calories

Fat

Carbs

155

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 cups canned low-salt chicken broth, 1 large russet, potato, peeled, cut into 1-inch pieces, 1 large yam (red-skinned sweet potato), peeled, cut into 1-inch pieces, 1 large onion, coarsely chopped, and more.

Yes, Chicken Vegetable Soup with Ginger falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Vegetable Soup with Ginger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions