Ginger Chicken Soup With Vegetables

Ginger Chicken Soup With Vegetables
 

Serves 6
preparation
25
minutes
cooking
55
minutes

Ingredients

2
tablespoons
olive oil
1
small red onion, thinly sliced
3
cloves garlic, finely chopped
3
tablespoons
ginger grated fresh ginger
2
32-ounce containers
low-sodium chicken broth
2
medium parsnips, peeled and chopped
2
medium carrots, peeled and chopped
2
stalks celery, thinly sliced
1
medium turnip, peeled and chopped (1 1/2 cups)
1/2
teaspoon
Kosher salt
1
2- to 2 1/2-pound rotisserie chicken
1/2
cup
frozen peas
4
scallions, sliced
4
biscuits, store-bought or made from a mix (optional)

Directions

  1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion, garlic, and ginger and cook, stirring, until fragrant, 1 to 2 minutes.
  2. Add the broth. Stir in the parsnips, carrots, celery, turnip, and ½ teaspoons salt. Bring to a boil. Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes.
  3. Meanwhile, using a fork or your fingers, shred the chicken meat, discarding the skin and bones.
  4. Add the chicken, peas, and scallions to the saucepan and cook until heated through, 3 to 4 minutes. Serve with the biscuits, if using. 

 

Kay Chun
January 2004

Nutritional Information

  • Per Serving
  • Calories 325
  • Fat 12 g
  • Sat Fat 3 g
  • Cholesterol 89 mg
  • Sodium 486 mg
  • Protein 34 g
  • Carbohydrate 19 g
  • Fiber 4 g
What does this mean? See Nutrition 101.