Ginger Chicken Soup with Vegetables

Type: Dinner

Kick your cold in the butt with flavor!

Servings: 4-6

Ingredients

• 2 tbsp olive oil
• 1 5-inch piece of fresh ginger, minced (3 tbsp)
• 3 cloves garlic
• 1 small red onion, thinly sliced
• 2 medium parsnips, peeled and chopped (1 1/2 cups)
• 1 medium turnip, peeled and chopped (1 1/2 cups)
• 4 medium carrots, peeled and chopped
• 2 celery stalks, thinly sliced (2 cups)
• 2-3 32oz boxes low-sodium chicken broth
• 1/2 rotisserie chicken, meat shredded (2 cups)
• 1/3 cups frozen peas, thawed
• 3 scallions, trimmed and sliced

Sides

• Toast and butter
• Maple-glazed walnut biscuits

Tools

• Large saucepan or stockpot
• Chef's knife
• Vegetable cutting board

Steps

1. Heat oil over medium heat in the saucepan or stockpot
2. Add ginger, garlic, and onion and cook for 2 minutes, stirring occasionally.
3. Add parsnips, turnip, carrots, celery, broth and bring to a boil.
4. Simmer, covered, until the vegetables are tender, 15-20 minutes.
5. Add chicken, cover, and cook for 5 minutes.
6. Remove from heat, stir in peas and scallions, and let sit, covered for 1 minute.
7. Serve with sides.