Food Recipes Ginger Chicken Soup With Vegetables 3.9 (355) 4 Reviews Chicken soup is a known cold fighter. Why not upgrade its soothing power by adding ginger? By Kay Chun Kay Chun Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She has previously worked at Bon Appetit and Food & Wine Magazine. Highlights: * 15 years of experience * Work has been featured in Real Simple, Delish, Epicurious, and more * Former Test Kitchen senior editor at Food & Wine * Former deputy food editor at Bon Appetit * Contributor at The New York Times Cooking Real Simple's Editorial Guidelines Updated on April 10, 2023 Print Rate It Share Share Tweet Pin Email Hands On Time: 25 mins Total Time: 55 mins Yield: 6 serves Jump to Nutrition Facts It's not just folklore: Studies show that chicken soup actually has cold-fighting powers. This recipe ups the ante by adding nutrient-rich veggies and nourishing ginger. In under an hour, you'll have a classic chicken soup that is packed with flavor. This ginger-infused soup is also super easy (a bonus when you're not feeling well). It relies on that popular quick-dinner hack: pre-cooked rotisserie chicken. If you already have some frozen chicken you want to use up, make the shredded chicken ahead of time instead. 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 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. 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. Meanwhile, using a fork or your fingers, shred the chicken meat, discarding the skin and bones. Add the chicken, peas, and scallions to the saucepan and cook until heated through, 3 to 4 minutes. Serve with the biscuits, if using. Rate it Print Nutrition Facts (per serving) 325 Calories 12g Fat 19g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.