Chicken Vegetable Soup
"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
|
PREP |
10 min. |
COOK
|
35 min.
|
TOTAL
|
45 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.