Ginger Chicken Soup With Vegetables

3.9
(355)

People with colds have been eating chicken soup for decades. Why not upgrade its soothing power by adding that immunity booster, ginger?

Hands On Time:
25 mins
Total Time:
55 mins
Yield:
6 serves

Making this nourishing soup is super easy thanks to its reliance on that quick-dinner hack, rotisserie chicken.

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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