Saturday, April 11, 2009

Ginger Chicken Soup With Vegetables

Number of Servings:



2 tablespoons olive oil

1 5-inch piece fresh ginger, minced (3 tablespoons)

3 garlic cloves, minced

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)

2 medium carrots, peeled and chopped (1 1/2 cups)

2 celery stalks, thinly sliced (2 cups)

2 32-ounce boxes low-sodium chicken broth (8 cups)

1/2 teaspoon kosher salt

1/2 rotisserie chicken, meat shredded (2 cups)

1/3 cup frozen peas, thawed

3 scallions, trimmed and sliced


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 the chicken, cover, and cook for 5 minutes. Remove from heat, stir in the peas and scallions, and let sit, covered, for 1 minute.

Quick Tip:

Use a paring knife to cut fruits and vegetables.

Source: Real Simple

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