Recipe: Cold-busting ginger chicken soup

I made this a month ago when I was feeling congested and sick, and I must say it did the trick. I am partial to ginger, however, I could probably eat it every day. 

Thanks to the guys and gals at Real Simplefor making my life real simple. 


 Ginger Chicken Soup


 Serves 6| Hands-On Time: 25m | Total Time: 55m


  •   2 tablespoons olive oil
  •   1 small red onion, thinly sliced
  •   3 cloves garlic, finely chopped
  •   3 tablespoons ginger 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 2 1/2-pound rotisserie chicken
  • 1/2 cup frozen peas
  • 4 scallions, sliced
  • 4 biscuits, store-bought or made from a mix (optional)


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.
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.
Meanwhile, using a fork or your fingers, shred the chicken meat, discarding the skin and bones.
Add the chicken, peas, and scallions to the saucepan and cook until heated through, 3 to 4 minutes. Serve with the biscuits, if using.

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