Chicken Vegetable Soup

Name: Chicken Vegetable Soup
Ingredients: 5 cups chicken stock; 2 stalks celery, trimmed, thinly sliced; 2 None carrots, peeled and cut into 1/2 inch pieces; 1 None potato, peeled and cut into 1/2 inch pieces; 5 oz sugar snap peas, trimmed, chopped coarsely; 3 None scallions, sliced thinly; 1 x 14 oz can corn, drained; 1 lb cooked chicken, coarsely shredded

8 ingredients

2 steps

Ingredients

5 cups chicken stock
2 stalks celery, trimmed, thinly sliced
2 None carrots, peeled and cut into 1/2 inch pieces
1 None potato, peeled and cut into 1/2 inch pieces
5 oz sugar snap peas, trimmed, chopped coarsely
3 None scallions, sliced thinly
1 x 14 oz can corn, drained
1 lb cooked chicken, coarsely shredded

Directions

1

Place the stock and 1 cup water in large saucepan and bring to a boil. Add the celery, carrot and potato and return to boil. Reduce heat and simmer, covered, for about 10 mins or until the vegetables are just tender.
2

Add the snap peas, scallion and corn to the soup and cook, covered, for 2 mins. Add the chicken and stir until heated through. Season to taste and serve.