Ginger Chicken Soup With Vegetables

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  • Serves 6
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    Nutritional Information

    Per Serving

    • Calories 325 calories
    • Fat 12 g
    • Sat Fat 3 g
    • Cholesterol 89 mg
    • Sodium 486 mg
    • Protein 34 g
    • Carbohydrate 19 g
    • Fiber 4 g

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 1 small red onion, thinly sliced
  3. Check 3 cloves garlic, finely chopped
  4. Check 3tablespoons ginger grated fresh ginger
  5. Check 232-ounce containers low-sodium chicken broth
  6. Check 2 medium parsnips, peeled and chopped
  7. Check 2 medium carrots, peeled and chopped
  8. Check 2 stalks celery, thinly sliced
  9. Check 1 medium turnip, peeled and chopped (1 1/2 cups)
  10. Check 1/2teaspoon Kosher salt
  11. Check 1 2- to 2 1/2-pound rotisserie chicken
  12. Check 1/2cup frozen peas
  13. Check 4 scallions, sliced
  14. Check 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.