Chicken Vegetable Soup With Ginger
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 large
Onion (coarsely chopped)2 large
Carrot (peeled, cubed)2 cups
Cooked Chicken (diced)1 cup
Parsley (chopped fresh)Directions:
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
Purée 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
12
Bring chicken broth to simmer in heavy large pot or Dutch oven over high heat
13
Add potato, yam, onion, carrots, broccoli, celery and ginger and bring to boil
14
Cover pot, reduce heat to medium and simmer soup until all vegetables are tender, about 30 minutes
15
Purée soup in batches in blender just to chunky texture
16
Return soup to pot
17
Add corn and cooked chicken and simmer until corn is tender, about 5 minutes
18
Season soup to taste with salt and pepper
19
(Can be prepared 1 day ahead
20
Cover and refrigerate
21
Rewarm soup over low-heat before serving
22
) Ladle soup into bowls, sprinkle with chopped parsley and serve