Ginger Chicken Soup With Vegetables

3.9
(355)
Hands On Time:
25 mins
Total Time:
55 mins
Yield:
6 serves

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 (1½ cups)

  • ½ teaspoon kosher salt

  • 1 2- to 2½-pound rotisserie chicken

  • ½ 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.

    Ginger Chicken Soup With Vegetables

Nutrition Facts (per serving)

325 Calories
12g Fat
19g Carbs
34g Protein
Nutrition Facts
Calories 325
% Daily Value *
Total Fat 12g 15%
Saturated Fat 3g 15%
Cholesterol 89mg 30%
Sodium 486mg 21%
Total Carbohydrate 19g 7%
Protein 34g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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