Rating: 4 stars
355 Ratings
  • 5 star values: 150
  • 4 star values: 85
  • 3 star values: 63
  • 2 star values: 33
  • 1 star values: 24

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Read the full recipe after the video.

Recipe Summary test

hands-on:
25 mins
total:
55 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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. 

Nutrition Facts

325 calories; fat 12g; saturated fat 3g; cholesterol 89mg; sodium 486mg; protein 34g; carbohydrates 19g; fiber 4g.
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