Chicken Vegetable Soup With Ginger
Comfort food goes healthy
Ginger makes this soup especially warming. Packed with the nutrition of fresh veggies, this easy dish is low in fat and a good source of fiber, with corn adding texture. If you can find fresh corn, simply saw it off the cob and throw it into the soup with the chopped chicken at the very end of your cooking time.
• 6 cups canned, low-salt chicken broth
• 1 large russet potato, peeled, cut into 1-inch pieces
• 1 large yam (red-skinned sweet potato), peeled, cut into 1-inch pieces
• 1 large onion, coarsely chopped
• 2 large carrots, peeled, cubed
• 2 cups broccoli florets (from about 1 large stalk)
• 1 large celery stalk with leaves, chopped
• 1 tablespoon chopped, peeled fresh ginger
• 1 10-ounce package frozen corn kernels
• 2 cups diced cooked chicken
• ¼ cup chopped fresh parsley
Bring chicken broth to a simmer in heavy large pot or Dutch oven over high heat. Add potato, yam, onion, carrots, broccoli, celery and ginger and bring to boil. Cover pot, reduce heat to medium and simmer soup until all vegetables are tender, about 30 minutes.
Puree soup in batches in blender until it has a chunky consistency. Return soup to pot. Add corn and cooked chicken and simmer until corn is tender, about 5 minutes. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over low heat before serving.)
Ladle soup into bowls, sprinkle with chopped parsley and serve.
Number of servings: 6