Hands-On Time
25 Mins
Total Time
55 Mins
Yield
Serves 6

How to Make It

Step 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.

Step 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.

Step 3

Meanwhile, using a fork or your fingers, shred the chicken meat, discarding the skin and bones.

Step 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. 

Ratings & Reviews

/5
Reviews
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