Ginger Chicken Soup with Vegetables

Photo: Michael Paul

Avocado, lime and cilantro give this chicken and rice soup its Mexican flair. It makes about 8 servings and is great for when you're having a crowd.

Yield: Makes 4 servings
Recipe from Real Simple

More From Real Simple

Recipe Time

Prep Time:
Other: 30 Minutes


  • 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
  • Maple-Glazed Walnut Biscuits


  1. 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. Serve with Maple-Glazed Walnut Biscuits.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Ginger Chicken Soup with Vegetables Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy