Chicken And Vegetable Soup - cooking recipe

Ingredients

2 1/4 lb chicken wings, trimmed
5 cups chicken stock
2 None carrots, peeled, chopped
2 stalks celery, chopped
1 None large potato, peeled, chopped
1 (15 oz) can creamed corn
None None chopped parsley, crusty bread, to serve

Preparation

Place chicken wings in a large saucepan and cover with water. Bring to a boil and cook for 2 mins. Drain and rinse.
Transfer chicken wings to a clean saucepan along with stock, carrots, celery and potato. Reduce heat and simmer, covered, for 25-30 mins, until chicken is cooked through and vegetables are tender. Skim surface occasionally.
Add corn and simmer for 2-3 mins. Season. Sprinkle with chopped parsley and serve with crusty bread.