Tuesday, January 4, 2011

Ginger Chicken Soup

I've been feeling a little (a lot) blah so far this week. I believe all of the deliciously cheesy and creamy dishes followed by an array of decadent desserts that I indulged in during the holidays might have a little (a lot) to do with it. Besides that, about 60% of my meals in the past week have been lasagna, which can't be helping matters. Luckily, our freezer currently has about 8 containers of soup just waiting to come out. I made Real Simple's ginger chicken soup in December and it sure is coming in handy now! So delicious and definitely another chicken soup to add to my repertoire. Just as yummy, but the ginger distinguishes this dish from the other chicken soup I've told you about.

2 tablespoons olive oil
1 small red onion, thinly sliced
3 cloves garlic, finely chopped
3 tablespoons grated fresh ginger
2 32-ounce containers low-sodium chicken broth
2 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
2 stalks celery, thinly sliced
1 medium turnip, peeled and chopped (1 1/2 cups)
1/2 teaspoon Kosher salt
1 2- to 1 1/2- pound rotisserie chicken
1/2 cup frozen peas
4 scallions, sliced

  1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion, garlic, and ginger and cook, stirring, until fragrant, 1 to 2 minutes.
  2. Add the broth. Stir in the parsnips, carrots, celery, turnip, and ½ teaspoons salt. Bring to a boil. Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes.
  3. Meanwhile, using a fork or your fingers, shred the chicken meat, discarding the skin and bones.
  4. Add the chicken, peas, and scallions to the saucepan and cook until heated through, 3 to 4 minutes. Serve with the biscuits, if using. 
Bon Appetit!
recipe: Real Simple

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