Ginger Chicken Soup

Photo: Michael Paul


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) 
1/2 teaspoon kosher salt
1/2 rotisserie chicken, meat shredded (2 cups) 
1/3 cup frozen peas, thawed 
3 scallions, trimmed and sliced

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.

Kay Chun, Meals Made Easy