Name: Ginger Chicken Soup with Vegetables
Prep time: 25 min
Total time: 55 min
Yield: Makes 4 servings
Ingredients: 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); ½ teaspoon kosher salt; ½ rotisserie chicken, meat shredded (2 cups); ⅓ cup frozen peas, thawed; 3 scallions, trimmed and sliced; Maple-Glazed Walnut Biscuits

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.

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Ginger Chicken Soup with Vegetables

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