Tuesday, February 11, 2014

Chicken Noodle Soup with Ginger and Root Vegetables

We are under siege here at our house. We have gotten the flu and it is slowly making its way through ever member of the family. We are some sick people here, from top to bottom. The only living creature in this house that isn't miserable is the cat and she is loving all these immobile bodies to sleep next to. 

I made a soup a few years ago that was a thai chicken noodle soup, it had ginger in it and I fell in love with it. Not only was it incredibly delicious, but I thought to myself, this would be really super healthy for someone when they are sick.  I was laying on the couch yesterday wishing death to take me away and I remembered that soup.  Today I gathered up all my strength and made it, Luckily it is a Very easy soup to make. 

  • 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
  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.
  1. 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.
  1. Meanwhile, using a fork or your fingers, shred the chicken meat, discarding the skin and bones.
  1. Add the chicken, peas, and scallions to the saucepan and cook until heated through, 3 to 4 minutes. 


I added noodles to mine and left out the peas (because I didn't have any).  Hopefully this will have everyone in my family feeling better really soon.