Name: Quick chicken and vegetable soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg, trimmed chicken wings; 5 cup chicken stock; 2 chopped carrots; 2 stalks, chopped celery; 1 large, peeled, chopped potato; 420 gram can creamed corn; chopped parsley, crusty bread, to serve

Quick chicken and vegetable soup

Serves 4

Prep

10M

Cook

35M

Total

45M

Skip to Recipe

Ingredients

1 kg, trimmed chicken wings

5 cup chicken stock

2 chopped carrots

2 stalks, chopped celery

1 large, peeled, chopped potato

420 gram can creamed corn

chopped parsley, crusty bread, to serve

Method

1.Place chicken wings in a large saucepan and cover with water. Bring to the boil on high. Cook 2 minutes. Drain well and rinse.

2.Return wings to a clean saucepan with stock, carrot, celery and potato. Reduce heat to medium. Simmer covered, 25-30 minutes, until chicken is cooked through and vegetables are tender (skimming any scum from the surface).

3.Stir in corn and simmer a further 2-3 minutes. Season to taste. Serve sprinkled with chopped parsley and accompanied with crusty bread.

Trim excess fat and tips from wings before cooking. Make an extra-large batch of this soup and freeze half.
Note

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Ingredients

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