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.

No additional tips available.

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

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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.

Chicken Vegetable Soup with Ginger

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