Ginger Chicken Soup with Vegetables

Ginger Chicken Soup with Vegetables
Photo by Michael Paul

Ingredients

  • 1/3 cup frozen peas, thawed
  • 2 32-ounce boxes low-sodium chicken broth (8 cups)
  • 2 medium carrots, peeled and chopped (1 1/2 cups)
  • 3 scallions, trimmed and sliced
  • 2 medium carrots, peeled and chopped (1 1/2 cups)
  • 2 celery stalks, thinly sliced (2 cups)
  • ½ teaspoon kosher salt
  • + 15 more ingredients
    • 1 5-inch piece fresh ginger, minced (3 tablespoons)
    • 1 medium turnip, peeled and chopped (1 1/2 cups)
    • 1 small red onion, thinly sliced
    • 3 garlic cloves, minced
    • 2 tablespoons olive oil
    • 1 medium turnip, peeled and chopped (1 1/2 cups)
    • 2 medium parsnips, peeled and chopped (1 1/2 cups)
    • 2 medium parsnips, peeled and chopped (1 1/2 cups)
    • 2 celery stalks, thinly sliced (2 cups)
    • 1/3 cup frozen peas, thawed
    • 2 tablespoons olive oil
    • 2 32-ounce boxes low-sodium chicken broth (8 cups)
    • 1 small red onion, thinly sliced
    • Maple-Glazed Walnut Biscuits
    • ½ rotisserie chicken, meat shredded (2 cups)

In a large saucepan or stockpot, heat the oil over medium heat. Add the ginger, garlic, and onion and cook, stirring occasionally, for 2 minutes. Add the parsnips, turnip, carrots, celery, broth, and salt and bring to a boil. Simmer, covered, until the vegetables are tender, 15 to 20 minutes. Add...

View full recipe at My Recipes

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