Chicken Vegetable Soup
Taste of Home
"I love eating a big bowl of this colorful fresh-tasting soup on a winter's day," confides Ruth Wimmer of Bland, Virginia. "What a great way to warm up!"
SERVINGS: 2
CATEGORY: Soup
METHOD: Stir-Fry
TIME: Prep: 10 min. Cook: 35 min.
Ingredients:
- 2 cups chicken broth
- 1 cup fresh or frozen corn
- 1 small celery rib, chopped
- 1 small carrot, chopped
- 1 small onion, chopped
- 1 cup cubed cooked chicken
- 1/2 cup canned diced tomatoes
- Salt and pepper to taste
Directions:
In a saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in the chicken, tomatoes, salt and pepper; heat through. Yield: 2 servings.