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Ginger Chicken Soup With Vegetables

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



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.