Ginger Chicken Soup With Vegetables

Ginger Chicken Soup With Vegetables
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Serves 6| Hands-On Time: | Total Time:

Ingredients

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. 
By February, 2004

Nutritional Information

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

Quick Tip

Apple and paring knife
Use a paring knife to cut fruits and vegetables.

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