Chicken Vegetable Soup

  • 4 CUPS CHICKEN STOCK
  • 2 LARGE POTATOES
  • 1 CARROT
  • 1 ONION
  • 1/2 CUP CORN KERNALS

Cut the carrot and potato into small even cubes, finely dice the onion. Place chopped vegetables into a saucepan with the chicken stock. Bring to the boil then simmer until vegetables are soft. Add the corn and cook until heated through, then serve.

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