SOUP - Ginger Chicken Soup With Vegetables

By Aemelia

Ingredients

• 2 tablespoons olive oil
• 1 small red onion, thinly sliced
• 3 cloves garlic, finely chopped
• 3 tablespoons ginger grated fresh ginger
• 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- to 2 1/2-pound rotisserie chicken
• 1/2 cup frozen peas
• 4 scallions, sliced
• 4 biscuits, store-bought or made from a mix (optional)

Details

Servings 6
Adapted from realsimple.com

Preparation

Step 1

1. 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.

2. 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.

3. Meanwhile, 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 with the biscuits, if using.