Chicken Vegetable Soup

Submitted by hungrykitten

"From a TOH mag."

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 2

ingredients

• 473.18 ml chicken broth
• 236.59 ml frozen corn
• 1 small celery rib, chopped
• 1 small carrot, chopped
• 1 small onion, chopped
• 236.59 ml cubed cooked chicken
• 118.29 ml canned diced tomato
• salt and pepper

directions

1. 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.
2. Stir in the chicken, tomatoes, salt and pepper; heat through.

Reviews

[Marg (CaymanDesigns)]

We enjoyed this soup a lot. I made a triple batch and put it in the refrigerator overnight. I then reheated it in the crockpot for Sunday lunch. Delicious and comforting on a chilly autumn day. Served with Recipe #346177.

 

[foodtvfan]

Delicious, quick and easy to make soup. I used homemade chicken broth and added 1 tablespoon chicken soup base mix. You could use fresh corn when available and use up leftover cooked vegetables or other meats too. Love Taste of Home recipes; always simple, always delicious. Thanks for posting. Served with cheese and bacon buns for lunch.