 |
Chicken Vegetable Soup
|
 |
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
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.
|
Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |