Spring Vegetable Chicken Soup

Spring Vegetable Chicken Soup

35-minute recipe Serves 6
A creamy blender soup made with fresh vegetables simmered in chicken stock and lemon juice is a good source of vitamin C. Ready in 35 minutes.
35-minute recipe Serves 6


1 lrg
1 lrg
2 cups
2 cups
3/4 cup
1 tbsp
1 Pinch


Prep: 15-minute | Cook: 20-minute
  • 1

    Heat oil in large saucepan over medium heat and cook celery, onion, leek and garlic, stirring occasionally, until tender, about 4 minutes. Stir in potato, Knorr® Chicken Broth, water and watercress. Bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes. Remove from heat; cool slightly. Process soup in blender or food processor until smooth. Return to saucepan, then stir in milk, lemon juice and pepper; heat through, but do not boil. Garnish with sour cream.

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Last updated: October 27th, 2020

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