Ginger Chicken Soup with Vegetables

by kara on April 1, 2012

Ever trade one service for another?  A friend of mine gave me a chiropractic treatment in exchange for a batch this soup.  Seriously.  Easy trade for me since I make it all of the time. This is my go-to chicken soup recipe.  I’ve been preparing it for years and think it tastes better everytime we eat it.

I am a firm believer that chicken soup heals viruses.  The last time I ate this soup, it totally wiped out my cold.  2 days and that cold was gone.

The best part about this soup is the vegetables.  Th combination of the root vegetables with the ginger and garlic adds so much flavor that you won’t miss the absence of noodles one bit.  I promise.  If you don’t have all the vegetables, use more or less of what you have.

Short on time? No problem.  Use rotiserrie chicken instead of cooking your own chicken ahead of time.  I’ve done it both ways.  If you are going to use your own chicken, I  boil 2-3 chicken breasts (depending on the size) for 25 minutes, then shred the breasts when they are cooled down.  Cooking the chicken breasts the day before saves time as well.

Healthy, medicinal, economical, and trade-worthy soup!

Ginger Chicken Soup with Vegetables

Adapted from Real Simple Magazine, February 2004

2 Tbsp. extra virgin olive oil

3 Tbsp. fresh minced ginger

3 large garlic cloves, minced

1/2 large red onion, sliced very thin

2 small turnips, peeled and diced

2-3 parsnips, peeled and diced

2 large carrots, peeled and diced

2  cups sliced celery

8 cups of chicken broth or stock

1/2 tsp. Kosher salt

1/4 tsp. ground pepper

2 1/2 cups cooked and shredded chicken

1/3 cup frozen peas

2-3 green onions, sliced

Directions:

In a Dutch oven or stockpot, heat the olive oil over medium heat.  Add the ginger, garlic, and onion to the pan.  Stir and cook for 2-3 minutes.  Add the turnips, parsnips, carrots, celery, broth, salt, and pepper to the Dutch oven and bring to a boil.  Simmer on low, covered, for about 20 minutes.  Add the shredded chicken and cook an additional 5 more minutes with  the cover on.  Stir in the peas and green onions.  Let sit with the heat off for 1-2 minutes before serving.

Season again with salt and pepper (I like a lot of pepper) to your preference.   You will go back for a second helping.

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