Quick & Easy

Quick chicken and vegetable soup

Quick chicken and vegetable soupWoman's Day
4
10M
35M
45M

Ingredients

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

Related stories