Ginger Chicken Soup with Vegetables
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.