Ginger Chicken Soup with Vegetables

In preparation for fall its time to start planning cozy comfort food for those cool, autumn evenings! This soup contains multiple vegetables and uses chicken as a great source of protein. Enjoy with friends by a fire or by yourself with a warm blanket and movie!!

What you need:

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 (1 1/2 cups)
1/2 teaspoon Kosher salt
1/2-pound rotisserie chicken
1/2 cup frozen peas

4 scallions, sliced
1 Whole grain baguette (optional)

What to do:

1. Heat oil in a large saucepan or Dutch oven over medium heat. Add the onion, garlic, and ginger and cook, stirring for about 1 to 2 minutes.

2. Add the broth. Mix in the parsnips, carrots, celery, turnip, and ½ teaspoons salt. Bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 to 20 minutes.

3. 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 as a side or as a meal with baguette.



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