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Chicken Vegetable Soup
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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.
Yield: 2 servings.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |