Photo: Michael Paul
Prep Time
25 Mins
Other Time
30 Mins
Makes 4 servings

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.

How to Make It

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.

Meals Made Easy

Ratings & Reviews

LARosenfeld's Review

April 08, 2011
We love this recipe...its a great twist on your traditional chicken noodle soup. We mix up the vegetables sometimes adding edamame instead of peas. We add more ginger than the recipe calls for and a little extra salt. Yum!