Monday, May 17, 2010

Ginger Chicken Soup

2 Tbsp. Olive oil
1 5-inch piece fresh ginger, minced (3 Tbsp)
3 cloves garlic, minced
1 small red onion, thinly sliced
2 medium parsnips, peeled and chopped
1 medium turnip, peeled and chopped
2 medium carrots, peeled and chopped
2 celery stalks, thinly sliced
2 32-oz boxes low-sodium chicken broth
½ tsp. kosher salt
½ rotisserie chicken, meat shredded
1/3 cup frozen peas, thawed
3 scallions (or green onions), trimmed and sliced

In large saucepan or stockpot, heat oil over medium heat. Add 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 vegetables are tender, 15 to 20 minutes. Add chicken, cover and cook for 5 minutes. Remove from heat, stir in peas and scallions, and let sit, covered for 1 minute. Serve with Maple Glazed Walnut Biscuits.

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