- Calories 325
- Fat 12g
- Sat fat 3g
- Cholesterol 89mg
- Sodium 486mg
- Protein 34g
- Carbohydrate 19g
- Fiber 4g
Ginger Chicken Soup With Vegetables
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.
wls588c3dd725c0
2018-01-20T20:39:25-05:00
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.
christine ambrose
2015-01-13T18:01:38-05:00
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
ZAGGY1
2013-07-29T03:14:35-04:00
Does anyone know what the nutritional value of this soup is without the maple biscuits as doing a healthier eating plan? 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.
leanneberry117
2012-02-27T06:23:32-05:00
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.
CherylLaw
2012-02-19T12:23:35-05:00
Made this for my sick hubby. We both enjoyed it. I did omit the peas and I chopped the ginger instead of grateing it. And I used chicken stock instead of broth for a richer flavor. Will make again.
slea07
2010-07-07T18:44:05-04:00
This chicken soup is easy, inexpensive, and **wonderful** for the flu, fever or sore throat. LOVE IT!
