Ginger Chicken Soup With Vegetables

I decided to make this because I had a similar dish at an Asian restaurant last year when I had the flu. Not only did it taste great, it did what no medication I'd take could. I caught a cold this week, so decided to try making my own. It was time consuming, but worth the effort. It came out tasting fantastic! My wife loves it. I was forced to omit the parsnip, as there seemed to be a local shortage. I modified the recipe in a few other places too. For starters, I added Perdue's pre-cooked rotiserie breast meat. It's already cut up, so that saved some prep time. I also tend to prefer noodles in my soup, so I found some sweet potato noodles at the local Wegman's, and added those. About half the package is what I used. They add a nice flavor balance against the ginger and garlic. I'll be making more of this.

delicious ! I tweaked the recipe a bit and boiled organic chicken breast instead of buying rotisserie. I wanted it to be less fat & more healthy. The ginger gives the chicken soup a great kick

I've been making it since 2004 and it has been excellent first aid for friends colds & flu- a cure even! I add edamame instead of peas for the extra protein and chop ginger in the mini food processor as easier. This is a Fall/Winter staple for me. any idea what nutritional value is minus biscuits?

This was easy and delicious, and the ginger gave the otherwise standard chicken soup a unique kick. My two year old gobbled it up, even all the veggies. I will definitely keep this in the rotation.